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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pumpkin-Pecan Pie   
    Categories: Pies, Squash, Nuts, Pastry   
         Yield: 6 Servings   
       
         1    Unbaked 9" pie shell   
      
   MMMMM----------------------PUMPKIN FILLING---------------------------   
         1 lg Egg; slightly beaten   
         1 c  Pumpkin purée   
       1/3 c  Sugar   
         1 tb Heavy cream, Half & Half or   
              - whole milk   
       1/2 ts Cinnamon; rounded   
       1/4 ts Nutmeg   
       1/4 ts Ground ginger   
      
   MMMMM-----------------------PECAN FILLING----------------------------   
         2 lg Eggs; slightly beaten   
       2/3 c  Light corn syrup (Karo)   
       1/2 c  Sugar   
         3 tb Butter; melted   
       1/2 ts Vanilla extract   
         1 c  Chopped pecans *   
       
     * I've made this with (English) walnuts, as well. Tried   
     it once with Black Walnuts but the pie was not so   
     successful.   
        
     This is an excellent pie. The layers remain separate   
     and distinct, and the flavors compliment each other   
     beautifully.   
        
     Set oven @ 375ºF/190ºC.   
        
     For the pumpkin layer, combine 1 egg, pumpkin, 1/3 c   
     sugar, cream, cinnamon, nutmeg and ginger. Spread gently   
     over bottom of unbaked pie shell.   
        
     For the pecan layer, combine 2 eggs, corn syrup, 1/2 c   
     sugar, butter and vanilla. Stir in pecans. Gently spoon   
     mixture over pumpkin layer in pie shell.   
        
     OPTIONAL: Place a layer of half nuts on top of the pie   
     before placing in the oven.   
        
     Bake for 50 minutes.   
        
     FROM: Texas Cooking Online's Weekly E-mail   
        
     MM Format by Dave Drum; 19 November 2009   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
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