Pumpkin Pecan Pie Recipe
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This Pumpkin Pecan Pie is Pecan pie meets pumpkin pie, freezer friendly and easy to make ahead - the Thanksgiving dessert of your dreams.
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Crust:
1 ¼ cup flour (GF or AP) ¼ teaspoon salt 2 tablespoon sugar ½ cup cold shortening 4 tablespoons cold water 1 tablespoon white vinegar
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Filling:
1 ½ cups cooked or canned pumpkin puree 1 cup of coconut milk ¼ cup brown sugar ⅓ cup white sugar ¼ teaspoon salt
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Filling (contd):
1 teaspoon ground cinnamon ⅓ teaspoon ground ginger ⅛ teaspoon ground nutmeg or allspice a pinch of ground cloves
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For caramelized pecans topping:
100 grams of pecan halves 2 tablespoons brown sugar
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Make my easy, affordable shortening pie crust
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Detailed instructions!
Chill for 30 mins
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mix all filling ingredients together (pumpkin, cream, eggs, sugar, and spices).
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Roll out dough and transfer to pie plate.
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Detailed instructions!
Fill pie shell with filling.
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Melt 2 tablespoons brown sugar in a pan
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Add pecans and cook 5 mins
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Top pie with pecans
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Optional: with leftover dough, make decorations
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Decorate pie
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Bake in a 425F oven for 15 minutes, then reduce heat to 350F and bake for another 45 minutes
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serve and reap the compliments!
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Bake this Recipe
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