Thursday, October 11, 2012

Pumpkin Pecan Perfection:)

Hello my Darlin Dears, wonderful meadow creatures that nestle down in the brush weed and you adorable Gnomes who will not stop lifting up the hens and checking on the eggs wondering when they shall hatch,

Miss Lamb your Blue Ribbon baker and trying my darndest farmer here,

I treasure the moments of Loveliness here at Early Bird Acres

From time to time, a Hen begins to lay her eggs and they are simply comically oversized

I watch baby kitties grow up into big kitties..

Sometimes you get to go on picnics with lovely friends:)

… & Sometimes you win a Blue Ribbon at the Fall Festival (lovingly called the Pumpkin Palooza by the natives of Hobart)

As promised to all. I shall give you the Recipe for my Pumpkin Pecan Perfection.

First of all, to understand the pie you must know the pie… this particular pie is basically a pumpkin pie with Pecan Pie swirled in…

Here are the ingredients you shall need:

Your favorite pie crust Recipe….make enough for three shells

Pumpkin Pie Portion:
*8oz of Cream cheese (1 package if you are buying it in the store)
*3 Cups of Pumpkin
*3/4 cup of Cream
*1 Cup of Brown Sugar
*3 eggs
*1/4 cup of butter
*1 ½ teaspoon of Vanilla
*1 ½ Tablespoons of Cinnamon
*2 Teaspoons of Nutmeg
*1 Teaspoon of Ginger
(..& Whatever other spices you like in your pumpkin pie…season to taste)

Pecan Pie Portion:
*1 Cup of Light Brown Sugar
*1/4 cup of white Sugar
*1/2 cup of butter
*3 eggs
*1 tabelspoon of all Pourpase Flour
*1 Tabelspoon of Flour
*1 tabelspoon of cream or milk (I use cream strait from Ohio’s udder)
*1 ½ Teaspoon of Vanilla
*1 cup of chopped Pecan

As far as your dishes go, you have two choices. You can use either a huge Casserole dish as I have done in my picture… lovely stone wear… or you can make two 9-inch deep-dish pie pans. The choice is yours my love.

Directions for the pie:
Preheat your oven to 350 and butter your baking dishes darlin dears. Set those aside…

Pumpkin Pie Portion:
In a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add sugar and salt and beat until in is nice and smooth. Add the eggs mixed with the cream and melted butter, and beat until it is lovingly combined. With a little dance in your step, add the vanilla and then the cinnamon and the ginger (& any other spices you like)

Pour them into your dish or dishes and then move onto your next portion

Pecan Pie Portion:

In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; Mix well. Last add your cream or milk, vanilla and then nuts.

Swirl the pecan pie portion into the pumpkin pie. I usually just make two circles around the pie with a knife.

Once swirled, you are welcome to add heart shaped crust cutouts to your crust, but only if you feel so inclined…then sprinkle lovingly with sugar

Bake your pie at 350 for 55 minutes or until you notice significant browning of the top.

Enjoy<3 p="p">

Let me know if you bake this pie and how your family enjoys it.

I sure as the day love you,

Lavender, Love & late nights with wine,

Yours truly,

Miss Samantha Joelle Honey Lamb

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