WKYT - Chef Walter - Recipes

Pecan Sprinkled Pumpkin Pie Tuesday, September 21, 2010

Ingredients

Eugene Dupuis-Sharpe, Runner Up Winner, 2010 Tennessee Valley Fair
Pillsbury Pie Crust Pie Baking Championship

1 box Pillsbury refrigerated pie crusts
2 cups brown sugar
4 tsp cinnamon
1 1/2 tsp nutmeg
1 1/2 tsp salt
4 eggs
2 12 oz cans evaporated milk
1 30 oz can 100% pumpkin pie filling
Garnish: ground pecans and whipped cream

Directions

Preheat oven to 300 degrees. Prepare two deep dish 9-inch pie plates with bottom crusts. Use any extra dough to decorate top of pie. With a fork, prick bottoms and sides of unbaked crust. Chill if needed until ready to bake. Mix sugar, cinnamon, nutmeg, and salt in large bowl. Lightly beat eggs; add evaporated milk and pumpkin and stir into sugar mixture until combined. Pour into the two pie shells. Bake at 300 degrees for approximately 45 minutes to 1 hour till firm to touch, not sticky and curst is light golden brown. Cool completely on wire rack. Chill thoroughly in refrigerator before serving. Top with whipped cream and sprinkle with ground pecans. Enjoy!

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