Pumpkin Pecan Pie


There are those in my family who do not like the texture or taste of the traditional pumpkin pie and find the traditional pecan pie to be way too sweet. So we have a tradition of making a homemade pumpkin cheesecake at Thanksgiving and a homemade peppermint cheesecake at Christmas. But this year, we forgot to buy the cream cheese. I searched the Internet for a pumpkin pecan pie but found mostly layered versions where the individual layers remained pretty much the same. So I made up my own recipe


2 cups gingersnap crumbs, for crust
¾ cup finely chopped pecans, for crust
½ cup (1 stick) butter, for crust
2 cups pumpkin puree
1 cup brown sugar, packed
¼ cup granulated white sugar
¼ cup ( 1/2 stick) melted butter
1½ teaspoon vanilla
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ teaspoon salt
3 large eggs
1 cup chopped, toasted pecans
1 tablespoon flour
1 cup toasted pecan halves, for top of pie decoration
Directions 1. Preparing the Pecans (l purchased a bag of pecan halves): The pecans for the crust will need to be either finely chopped in a food processor or finely chopped by hand with a knife and do not need to be toasted. I toasted pecan halves for the filling and then coarsely chopped some for the batter and saved the others as pecan halves for the top of the pie. To toast the pecans I spread them out in one layer onto a rimmed baking sheet and then bake them at 350 degrees Fahrenheit, stirring occasionally, until lightly browned (about 10-15 minutes). Watch carefully so as not to burn the pecans. 2. For the Crust: Combine the ingredients and press onto the bottom and halfway up the sides of a 10-inch Springform pan. Bake at 350 degrees Fahrenheit for 10 minutes. Remove and set aside to cool. 3. For the Filling: Combine all ingredients from the pumpkin puree through the salt. Beat the eggs together then add and mix into the existing mixture. Shake the chopped toasted pecans with the flour until all coated and then stir into the existing batter. Pour batter into the Springform pan over the crust. Decorate the top with the toasted pecan halves. Bake at 375 degrees Fahrenheit for forty-five minutes to an hour or until knife inserted near center comes out clean (l insert my knife about halfway between the center and the crust, slightly closer to the center). Let cool on a rack for about 2 hours then serve with vanilla ice cream. Refrigerate unused portion.


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