|
|
|
1 unbaked pie shell Pumpkin Layer: 1 egg, slightly beaten 1 c. canned pumpkin 1/3 c. sugar 1/2 tsp cinnamon 1/4 tsp ginger 1/8 tsp. cloves In small bowl, mix pumpkin filling; spread in pie crust. Prepare pecan filling till well blended. Stir in pecans and carefully spoon over pumpkin filling. Bake at 350 degrees for 1 hour or till filling is set around edges. Cool on rack. Pecan layer: 2 eggs, slightly beaten 2/3 c. sugar 2 Tbsp. margarine, melted 1/2 tsp. vanilla 1 c. pecan halves This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |