Pecan Pumpkin Pie
Pecan Pumpkin Pie is a dessert that serves 8. One serving contains 273 calories, 4g of protein, and 15g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. If you have whipped topping, solid-pack pumpkin, heavy whipping cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 5 minutes. It is perfect for Thanksgiving.
Instructions
Line a 9-in. pie plate with pastry; trim and flute edges. In a large bowl, beat the eggs, pumpkin, syrup, sugar, cream, cinnamon and nutmeg until smooth; pour into pastry.
For the topping, in a large bowl, combine the eggs, pecans, sugar and syrup; spoon over top.
Bake at 425° for 15 minutes. Reduce heat to 350°.
Bake 40-45 minutes longer or until crust is golden brown and top of pie is set.
Cool on a wire rack for 1 hour. Refrigerate overnight.
Serve with whipped topping if desired.
Recommended wine: Vin Santo, Moscato, Ice Wine
Pumpkin Pie on the menu? Try pairing with Vin Santo, Moscato, and Ice Wine. Vin santo is typically sweet with notes of baking spices and nuts, so it pairs really well with pumpkin spiced desserts. A good sparkling Moscato would work too, and if you feel like splurging, an ice wine. One wine you could try is Weinert Cavas de Weinert. It has 4.7 out of 5 stars and a bottle costs about 26 dollars.
Weinert Cavas de Weinert
Deep ruby tone with purple sparkles springs up its stable and vigorous structure. Its tannic richness guarantees its longevity, but discreet ripe fruit prevails. A balanced full-bodied wine that has reminiscente fragrantes of oak on the long finish. A blend of Cabernet Sauvignon, Malbec and Merlot.