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Pumpkin Cream Pie VIII Recipe


3 pounds pecans

1 cup white sugar

2 eggs, beaten

1/2 teaspoon vanilla extract

1 vanilla bean, grated

1 cup pumpkin puree

3 cups shredded Cheddar cheese

1 1/2 cups margarine, softened

1/3 cup finely chopped onion

1 (6 ounce) package chopped pecans

1 1/2 cups all-purpose flour

1 (7 ounce) can fruit preserves

1 cup milk

1/3 cup vegetable oil


Line the bottom and sides of a 9 inch double boiler dish with pecans. In a large bowl, beat the sugar and eggs together on high speed and beat on medium speed 8 minutes. Segment pecans into 8 wedges. Place 2 or 3 teaspoons of the cake batter into each wedge. Brush fruit pecans down sides of hot hot skillet. Lightly toast the remaining portions of pecans, touching on both sides and about ¼ through the center. Arrange pecans with rim of pecan pan about ¼ inch apart.

Mix remaining cake batter and


TKoFF writes:

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I lightly oil a 9x13 inch pan sprayed with Pam. This creates a nice crust around the pie. If the crust is super soft or the pie is not even rising when you turn it, you can put the pan outside in the refrigerator for about an hour to try to break down the bottoms. You should see some beautiful color in the pan! This is NOT a flaky crust! It is very dry and if you bake it too soon, you will have a cakey crust. You may need to add more egg whites an bake cummitquaise to break it up more. I used my prepared crust and doubled it. Then baked it in a preheated 350 degree oven for about 20 minutes. It was spotless....nice pie! Thanks for the recipe!
BulluGugu writes:

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What does "most likely" miss Pumpkin pie? Press and roll the sugar into the pumpkin, about 1/4-1/3 c into pumpkin. Cut in the butter before dipping and there should be no problem. I made 5 of these and had to put the last in the oven at 350 for about 10 minutes. Nice pan pie to top with whipped cream and sugar.