Tuesday, October 18, 2011

Deb's Pumpkin Pie with Caramel Pecan Topping

This past Sunday I hosted my second recipe swap.
The rules are: everyone makes a dish and brings it to share. They also bring that recipe and we literally swap the recipes as we eat. And no boys allowed.
This swap's theme was "Holiday". I asked the girls to bring any holiday dish they loved, be it Thanksgiving, Christmas, Halloween, Kwanza, Boxing day, whatever!
We got a pretty decent spread of food. Actually I'm bummed I didn't get a picture of the whole spread, it was really great. Good food, good company, the wine was flowing and then the spiked cider was flowing. I think everyone had a good time.

There's a few recipes I want to share, but the first is a super tasty Pumpkin Pie from Deb. It's not the normal pumpkin pie, the caramel pecan topping makes it (and I am not normally a nut person)
SO, because attending the recipe swap meant that they were agreeing to my using their recipes for the blog, here it is!


Pumpkin Pie with Caramel Pecan Topping
15-16 oz pumpkin
3 slightly beaten eggs
1/3 cup heavy cream
½ tsp vanilla
¼ cup granulated sugar
½ cup brown sugar, packed
3 Tbsp flour
½ tsp salt
½ tsp cinnamon
1/8 tsp nutmeg
¼ tsp allspice
1/8 tsp cloves
½ cup packed brown sugar
½ cup chopped pecans
¼ tsp salt
2 Tbsp softened butter
Single crust pie

Step 1: In a medium-sized bowl, whisk together the granulated sugar, brown sugar, flour, salt, and spices.
Step 2: In a separate bowl, combine the pumpkin, eggs, half-and-half, and vanilla.
Step 3: Add the dry ingredients to the pumpkin mixture and lightly beat by hand until well combined. Pour the pumpkin mixture into the pastry-lined pie plate. Bake at 375° for 25 minutes.
Step 4: While the pie bakes, stir together the brown sugar, pecans, salt, and butter until combined. Remove the pie from the oven and sprinkle the brown sugar mixture over the top of the pie.
Step 5: Bake for 20-30 minutes more or until the center is set and the topping is golden and bubbly. Cool on a wire rack. Cover and refrigerate within 2 hours.
I may or may not be eating it right out of the pan...



It's deeeeeelicious! :-)