Name: Pecan Pumpkin Pie II
Yield: 8
Ingredients: Pie shell - 1 (9 inch); White sugar - ½ cup; Salt - ¼ teaspoon; Ground nutmeg - ½ teaspoon; Ground cinnamon - 1 teaspoon; Ground cloves - ¼ teaspoon; Ground ginger - ¼ teaspoon; Solid pack pumpkin puree - 1 cup; Milk - 1 cup; Eggs - 2; Egg yolk - 1; Egg white - 1; Chopped pecans - ½ cup

Recipe information

Cooking:

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Ingredients for - Pecan Pumpkin Pie II

1. Pie shell - 1 (9 inch)

2. White sugar - ½ cup

3. Salt - ¼ teaspoon

4. Ground nutmeg - ½ teaspoon

5. Ground cinnamon - 1 teaspoon

6. Ground cloves - ¼ teaspoon

7. Ground ginger - ¼ teaspoon

8. Solid pack pumpkin puree - 1 cup

9. Milk - 1 cup

10. Eggs - 2

11. Egg yolk - 1

12. Egg white - 1

13. Chopped pecans - ½ cup

How to cook deliciously - Pecan Pumpkin Pie II

1. Stage

Preheat oven to 425 degrees F (220 degrees C).

2. Stage

In a medium bowl, mix sugar, salt, cinnamon, nutmeg, cloves, and ginger. Add pumpkin, then blend in milk.

3. Stage

In a separate bowl, beat the 2 whole eggs and separated egg yolk until light. Stir into pumpkin mixture. Beat the remaining egg white until soft peaks form, then fold into pumpkin mixture.

4. Stage

Sprinkle 1/2 of the pecans onto the unbaked pie shell. Pour pumpkin mixture over these, then sprinkle remaining pecans on top. Bake in preheated oven for 15 minutes, then reduce heat to 400 degrees F (200 degrees C). Bake 20 more minutes, or until a knife inserted in center comes out clean. The filling will be slightly puffed, but will fall evenly upon cooling.