Blueberry Pumpkin Pie II Recipe

Ingredients

1 (9 inch) pie crust, baked

1/2 cup white sugar

1/2 cup light brown sugar

1/2 cup white sugar

1/2 cup water

1 (8 ounce) container frozen whipped topping, thawed

1 cup blueberries

1 (9 inch) pie shell, baked

1/2 cup white sugar

3 eggs

1 cup milk

1/2 cup butter

1 cup blueberries

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

Directions

Preheat oven to 375 degrees F (190 degrees C).

In a medium saucepan, combine light brown and white sugars, 1/2 cup water, and 1/2 cup sugar. Heat until just warm.

In a large bowl, beat eggs, milk, butter, and blueberries. Stir in salt and nutmeg. Stir in cinnamon and nutmeg. Pour mixture into pie shell.

Bake in preheated oven for 35 to 40 minutes, or until set.

To make the Blueberry Syrup: In a medium saucepan, combine 1/2 cup sugar, 3 eggs, milk, and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in blueberries. To serve, spoon 1/2 cup of syrup into a shallow baking dish.

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Comments

chell01 writes:

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I came up with a new recipe for the Thanksgiving pecans. I always prefer to add a nutmeg, cinnamon and brown sugar on top than the pecans themselves. The pecans, in my opinion, are just not that sweet. They were too sweet for my taste at the Thanksgiving pecan I made earlier this year. I will probably make a different one this year. Sorry about the typos...let's just say my mouse picked up on the misspelling.

nachalaahn writes:

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Pumpkin pie is my favorite pie to begin with! I made this pie even though I didn't have a graham cracker crust. Everyone at Christmas loved it! The pumpkin pie filling was also delicious, I used 1/2 cup of store brought strawberry pie filling and 1/2 cup of store brought light cranberry juice. I had no trouble finding the graham cracker crust, which was the only thing I changed. I thought the filling was pretty good, and that pumpkin pie filling is a little bit too sweet for my taste. Next time I think I'll try to find some graham crackers that are less sweet, because I really wouldn't change it!

suuhuwl writes:

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Easy enough to make pie from scratch. Add 1/2 cup blueberries and 2 tsp. pumpkin pie spice (or other spice of your choice) I didn't have pecans so I used cranberries. I've made this with cranberries and Blue Cheese powder, and it came out great. Thanks Seahowl!

PoNTooCGoRL71 writes:

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I gave this four stars because it needed a little something besides pumpkin. If I make again (I'm old) I'd add a chocolate chip! I didn't have pecans so I used sliced almonds instead and that worked out fine. Also, I've tried several different recipes for pecans and found this one to be the best. I wouldn't change a thing and would definitely use pecans in the future (maybe a little extra pecans for the pecans), thanks for sharing :)