Posted: 11/28/2012 1:50 PM
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Dez’s Chocolate Chip Pecan Pumpkin Pie
It’s a favorite time of year for making baking. We’ve invited some friends for a Dessert Exchange and to find out what they like to make for the holidays.
Libby’s pumpkin in the can
3/4 cup sugar
1 teaspoon Ground cinnamon
1/2 teaspoon Salt
1/2 Tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can 15 oz pumpkin (can)
1 can 12 oz evaporated milk not condensed
1 unbaked pie crust
½ cup chopped pecans
½ cup chocolate chips
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
COVER bottom of pie crust with Pecans (chopped) and Chocolate chips (I prefect milk chocolate).
POUR pie mixture into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.