Pecan-topped Pecan Pie — My Thanksgiving pie is ready!

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The best of bothworlds, this pie combines crunchy pecans with creamy pumpkin pie and all of thespices I associate with fall. Besides, it gave me an opportunity to try out myspring-loaded pie cutters from Williams-Sonoma . . . which work very well! MyThanksgiving pie is ready!

Pecan-topped PecanPie      Makes one 9" pie Filling2 eggs 
2/3 cup lightly packed brown sugar ½ teaspoon salt 

1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground ginger
1 (15 oz.) can plain pumpkin pumpkin pie filling (no sugar or spices included)1 (12 ½ oz.) can evaporated milk
One 9” unbaked pie shell
1.    Preheat oven to 425°. 2.    Break eggs into a large bowl. Beat untilblended. Stir in brown sugar, salt and spices until evenly blended. Then addpumpkin and milk, stirring until blended.3.    Pour pumpkin mixture into the unbaked pie shell.

4.    Bake on bottom rack of oven just until crust isgolden around edges, about 10 to 12 minutes. Reduce heat to 325° and continuebaking until pumpkin filling seems set in center when lightly jiggled, about 45to 50 minutes more. Add topping (recipe follows) the last 5 to 8 minutes thatthe pie is in the oven.

5.    Cool on a cooling rack; refrigerate until readyto serve.
Topping½ cup chopped pecans2 tablespoons brown sugar2 tablespoons soft butter
Mix all above ingredients together thoroughly. (I startedwith a spatula and then used my fingers to make sure the nuts did not clumptogether.)

Fun with my spring-loaded pie crust cut outs . . .

I added a few leaves to the edge of the crust.

I also baked leaves, acorns, pumpkins & turkeys to add the baked pie and other Thanksgiving desserts.

Recipe withoutphotos . . .Pecan-topped PecanPie      Makes one 9" pie Filling2 eggs 
2/3 cup lightly packed brown sugar ½ teaspoon salt 

1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground ginger
1 (15 oz.) can plain pumpkin pumpkin pie filling (no sugar or spices included)1 (12 ½ oz.) can evaporated milk
One 9” unbaked pie shell
6.    Preheat oven to 425°. 7.    Break eggs into a large bowl. Beat untilblended. Stir in brown sugar, salt and spices until evenly blended. Then addpumpkin and milk, stirring until blended.8.    Pour pumpkin mixture into the unbaked pie shell.9.    Bake on bottom rack of oven just until crust isgolden around edges, about 10 to 12 minutes. Reduce heat to 325° and continuebaking until pumpkin filling seems set in center when lightly jiggled, about 45to 50 minutes more. Add topping (recipe follows) the last 5 to 8 minutes thatthe pie is in the oven. 10.  Coolon a cooling rack; refrigerate until ready to serve.
Topping½ cup chopped pecans2 tablespoons brown sugar2 tablespoons soft butter
Mix all above ingredients together thoroughly. (I startedwith a spatula and then used my fingers to make sure the nuts did not clumptogether.)