About this recipe: Wow your guests at your next dinner party with this delicious dessert. A shortcrust pastry case is filled a spiced pumpkin filling, topped with pecans and baked to perfection. Serve with spiced whipped cream.
My favorite dessert to make! If you luuuuuuuv pecans like I do, add a little more than the recipe suggests. Heavenly!!! - 28 Nov 2005 (Review from Allrecipes US | Canada)
good stuff try it if ya like pecons k - 10 May 2005 (Review from Allrecipes US | Canada)
This is a wonderfully amazing pie! A happy medium between pecan pie and pumpkin pie. I used my own georgia candy roaster squash for the pumpkin and increased the amount to 1 1/2 cups because it isn't as compressed as canned pumpkin. Could probably cut back a little on the sugar when using this. I used white corn syrup instead and added about 2 tablespoons of sorghum molasses. Used a deep dish pie and took much longer than 40 minutes to bake correctly. Increase to about 50 minutes and then check with a knife. Did not make the spiced whipping cream, but did use a little cool whip. Everyone in my family that tried it loved it. Especially great warm. - 22 Nov 2011 (Review from Allrecipes US | Canada)