1 recipe pastry for a 9 inch double crust pie
1 recipe pastry for a 9 inch double crust pie
1 (28 ounce) can pumpkin
1/2 cup brown sugar
1 cup butter, room temperature
1/2 cup all-purpose flour
1/2 cup white sugar
1 teaspoon baking powder
1/4 teaspoon nutmeg
1 teaspoon hot pepper sauce
1 (8 ounce) can evaporated milk
1 cup confectioners' sugar to taste
1 (16 ounce) can evaporated milk
1 teaspoon vanilla extract
1 (24 ounce) can sliced peaches - drained
1/2 teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 or 3 9 inch round pie pans.
In a large saucepan over medium heat, mix together pumpkin, brown sugar, butter, flour, 1/2 cup sugar, baking powder, nutmeg, hot pepper sauce and evaporated milk. Bring to a low simmer, stirring occasionally. Allow to simmer, stirring occasionally, for about 5 minutes. Remove from heat. In a large bowl, beat pumpkin mixture until smooth. Beat in brown sugar, butter, evaporated milk, confectioners' sugar, 1/2 cup pecans and cinnamon. Stir into pumpkin mixture. Pour batter into two halves of prepared pie crusts. Curtain with aluminum foil at top of pie. Drape head of vanilla tree around bottom of pie. Continue with brown sugar syrup, pumpkin mixture and pecans. Garnish with chopped pecans.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely before cutting into 8 wedges. Roll out. Stores in refrigerator. Cool completely.