Sweet potato/squash or pummpkin pecan pie

1 Servings

Ingredients

Quantity Ingredient
1 8-inch piecrust, use deeper pan if you have one, flute edges
1 cup Mashed sweet potato/squash/pumpkin
¼ cup Brown sugar
1 small Egg beat until frothy
1 tablespoon Heavy cream
1 tablespoon Melted butter
1 tablespoon Vanilla (this was in the cookbook but I think 1tea ?)
¼ teaspoon Salt and cinnamon
⅛ teaspoon Allspice and nutmeg
¾ cup White sugar
¾ cup Dark Karo syrup
2 smalls Eggs
1½ tablespoon Melted butter
2 teaspoons Vanilla
1 pinch Salt and cinnamon
¾ cup Pecan halves

Directions

PECAN LAYER

Recipe from the Wil mar Neighborhood Center Madison, WI Combine until smooth and pour into prepared crust.

Pecan layer: Mix all but pecans until opaque. Add pecans and spread over filling. Bake at 325 until filling is set about 1½ hours. Watch crust edge so it doesn't burn. You may want to cover it with foil if it starts to get to dark. The cookbook said this was a Cajun dessert.

Posted to FOODWINE Digest 11 November 96 Date: Tue, 12 Nov 1996 08:32:38 -0500 From: Laurie Thompson <llt@...>

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