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Pecan Pumpkin Pie Recipe

1 – 15 ounce can
1 – 14 ounce can
1 large
2 teaspoons
1/2 teaspoon
1/4 cup
2 tablespoons
1/4 teaspoon
2 tablespoons
3/4 cup
graham cracker pie crust
sweetened condensed milk
pumpkin pie spice
brown sugar, packed firm
cold butter
pecans, chopped

Oven Temp: 425° / 350°
Recipe Cooking Time: 55 minutes
Pan Type: pie plate

Pecan Pumpkin Pie Directions

Preheat your oven.

In a large bowl combine the pumpkin, sweetened condensed milk, egg, pumpkin pie spice and salt, mix well.
Pour filling into pie shell.
Bake at first temperature for 15 minute, reduce heat to the lower temp and continue baking.
In the meantime combine the brown sugar, flour and cinnamon. Cut in the cold butter and mix with fork until crumbly.
Stir in the chopped pecans.
Sprinkle pecan mixture over the pie for the last 10 minutes of baking.
Pie is done baking when center is set and knife inserted in the middle comes out clean.
Serve with whipped topping after your favorite meal.

Recipe Serves: 6 to 8

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

Recipe For Happiness

2 Heaping cups of Patience
1 Heart full of Love
2 Hands full of Generosity
1 Head full of Understanding
and a Dash of Laughter

Sprinkle generously with kindness, add plenty of faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.

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