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home > recipes > pies > pumpkin pecan pie
from New York, USA 1 unbaked 9 inch pie shell 1 cup mini marshmallows 2 cups canned pumpkin 1 cup granulated sugar 1/2 cup dark corn syrup 1 tsp vanilla butter flavor dash salt 1 tsp pumpkin pie spice OR 1 tsp cinnamon whole pecans as needed whipped topping or cream cinnamon sticks for garnish Family members who are not pumpkin pie lovers do enjoy this version. In the bottom of the pie shell, evenly sprinkle on mini marshmallows. Combine remaining ingredients except the nuts and garnish. Place filling into the shell. Arrange pecan halves decoratively over the pie. Bake in center oven rack 350F 45 to 55 minutes or until pie appears set. Let pie cool on rack completely. Chill well. Serve pieces with a dollop of whipped cream and a cinnamon stick for garnish. The pie is a good keeper and will last for several days - but not in my family!! Visit Joan and Larry's Homepage Home of: Joan's Baking and Culinary Adventures http://www.pipeline.com/~rosskat/

Pumpkin Pecan Pie


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(posted November 26, 2001)

from
New York, USA

1 unbaked 9 inch
pie shell
1 cup mini marshmallows
2 cups canned
pumpkin
1 cup
granulated sugar
1/2 cup dark
corn syrup
1 tsp
vanilla butter flavor
dash salt
1 tsp
pumpkin pie spice
OR
1 tsp
cinnamon
whole pecans as needed
whipped topping or
cream
cinnamon sticks for garnish

Family members who are not
pumpkin pie lovers do enjoy this version.

In the bottom of the
pie shell, evenly sprinkle on mini marshmallows. Combine remaining ingredients except the nuts and garnish. Place filling into the shell. Arrange pecan halves decoratively over the pie. Bake in center oven rack 350F 45 to 55 minutes or until pie appears set. Let pie cool on rack completely. Chill well. Serve pieces with a dollop of whipped cream and a cinnamon stick for garnish. The pie is a good keeper and will last for several days - but not in my family!!

Visit Joan and Larry's Homepage
Home of: Joan's
Baking and Culinary Adventures
http://www.pipeline.com/~rosskat/



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