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Pumpkin Pecan Pie

Makes 8 servings
Preparation time: 25 minutes
Cooking time: 55 minutes

Pumpkin Filling :
3/4 cup canned pumpkin
1 egg
1/3 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 9-inch unbaked pie crust

Pecan Filling :
2/3 cup light corn syrup
2/3 cup sugar
2 tablespoons butter or margarine, melted and cooled
2 eggs
1 tablespoon rum (or 1 teaspoon vanilla)
1 cup coarsely chopped pecans

Preheat oven to 350 degrees.

For the pumpkin filling ,combine canned pumpkin, egg, brown sugar, cinnamon and nutmeg in a small bowl until well combined. Spread evenly in bottom of pie crust. Set aside.

For the pecan filling, combine corn syrup, sugar and melted butter in a medium bowl. Beat eggs slightly and stir into sugar mixture. Stir in rum, or vanilla, and pecans.

Ladle mixture over pumpkin filling. Bake for 55 minutes, or until filling sets around the edge. Cool on wire rack.


Makes 1 9-inch pie crust
Preparation time: 10 minutes
Chilling time: 2 hours

1 1/2 cups all-purpose flour
1/4 teaspoon sugar
1/4 teaspoon salt
1/2 cup vegetable shortening
3 tablespoons ice water

In mixing bowl, combine flour, sugar and salt. Cut in shortening with a pastry cutter or two knives until the mixture resembles coarse meal. Stir with a fork, and gradually add ice water until a ball of dough is formed. Press down dough with your hand to flatten it, then wrap in plastic wrap and chill until ready to roll out.

To fill pie pan, place chilled dough on a lightly floured surface and roll it from the center to the edges with a lightly floured rolling pin. Roll to 1/8-inch thickness. Carefully fold pastry in half, lay the fold across the center of a lightly greased pie pan, unfold it, and press it loosely on the bottom and sides of the pan. Finish edges by crimping dough around edges with your fingertips, or simply by running a knife around outside edge of pan to discard dough that hangs off sides. Press dough edges with the tines of a fork for a decorative effect. Prick bottom and sides with a fork, then chill and proceed with recipe.

Note: You can easily make this pie crust in the food processor, but chill the shortening first and pulse six or seven times to distribute it with dry ingredients. After adding ice water, pulse only until dough comes together in a ball.

Recipe Source: Georgia Pecan Commission
For All Seasons, For All Reasons
© 2000 Georgia Pecan Commission





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