Name: Virginia Ross
Class Year: 1966
Country of Residence: United Kingdom
Why is this recipe great? What’s its backstory?
Autumn and winter holiday dinners feature a pie made of pumpkins or pecans, but our family favourite uses both ingredients. Pecans, which are abundant locally, come in a variety of shapes, sizes, and tastes – all delicious.
Lone Star Pecan, Pumpkin, & Bourbon Pie
Serves 6-8. Takes approx. 1½ hours (including 1 hour baking time)
Ingredients:
¾ cup brown sugar
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon ground cloves
¼ teaspoon nutmeg
2 cups fresh pureed or canned pumpkin
1¼ cups light cream or evaporated milk
¼ cup bourbon
2 tablespoons molasses
3 eggs, lightly beaten
1 nine-inch chilled, unbaked pie shell with stand-up edge
1 egg white, lightly beaten
½ cup pecan halves
Instructions:
- Preheat oven to 450 degrees
- Mix together sugar, salt cinnamon, ginger, cloves and nutmeg. Add to the pumpkin.
- Gradually beat in cream, bourbon, molasses, and eggs to make a smooth mixture.
- Brush bottom and sides of un-baked 9-inch pastry shell with egg white.
- Chop half the pecans and sprinkle on pastry shell. Pour in pumpkin mixture and top with remaining pecan halves.
- Bake 10 minutes, reduce heat to 325 degrees and cook 30 to 40 minutes longer or until the filling is set and a knife inserted into the middle comes out clean.
- Serve the pie either warm or chilled, with whipped cream or ice cream, if desired.
Pastry
Makes one two-crust pie or 2 x 9-inch pastry shells
Sift together 2 cups sifted flour
1 teaspoon salt
Cut in 2/3 cup shortening with pastry blender or two knives until particles vary in size
From coarse meal to large peas.
Add 1/3 cup water, cold, until dough is moist enough to hold together
Roll out pastry to 1/8 inch, pat into pie pan, cut to shape, fold over rim, pinch edges
Source: Old recipe box, unattributed