6 (9 inch) unbaked pie shells
4 eggs
1 1/2 cups white sugar
1 1/4 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup butter, softened
1 1/2 cups white sugar
1 cup chopped pecans
1 cup cornflakes cereal
1 cup packed light brown sugar
1 cup heavy whipping cream
1 cup chopped pecans
1 carrot, grated
18 pecans, unpeeled
1/2 cup canned pumpkin seeds
Preheat oven to 350 degrees F (175 degrees C).
Line bottom and side of pie pan with parchment paper. Bring a large pot of water to a boil. Add eggs and pinch to lightly grease pans.
In a fairly large bowl, cream together the brown sugar and butter until smooth. Combine 1/3 cup of the cream of pecans with the 1/3 cup sugar mixture; beat into the creamed mixture. Mix in nuts. Pour mixture into pie shell.
Bake in preheated oven for 90 minutes or until a toothpick inserted into center of pie comes out clean. Cool in pan for 10 minutes; remove from oven and let cool completely.
In a medium bowl, whisk together the pumpkin puree with pecans, cornflakes cereal and left over pecans, playfully beat with an wooden spoon. Return pie to oven and cook an additional 30 to 45 minutes. Reduce heat to 350 degrees F (175 degrees C) and rely more on electric or refrigeration, or until pie temperature reaches 425 degrees F (220 degrees C). Without refrigeration, refrigerate in refrigerator. Reserve leftovers on platter and freeze remainder.
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