We like it with cream... Caramelized Pecan Nut #Pumpkin Pie made according to Mrs. R's secret recipe!

We like it with cream, but you might like to impress your family (or stable mates) and try whipping it up yourself. It's a bit like whipping horses- only you get to eat it afterwards.

Mrs. Race Programmer's Caramelized Pecan Nut Pumpkin Pie (served à la mode)

Heat your oven to: 350ºF. 
Spray a 10x2 inch pie pan with nonstick cooking spray.

Blend (or mix) the following ingredients until smooth before pouring into the pie pan you've just greased.

1 can pumpkin
1 can evaporated milk
3 egg whites 
½ cup granulated sugar
½ cup all-purpose flour
½ teaspoon each of cinnamon, nutmeg & cloves 
¾ teaspoon baking powder
2 teaspoons grated orange peel

Then, you need to make a simple caramelized pecan nut topping by mixing a ¼ cup brown sugar and a ¼ cup crushed pecan nuts with 1 tablespoon softened butter. Sprinkle over the pumpkin batter.

Bake for about 50 minutes or until a knife or toothpick inserted into the center comes out clean.
When done, set the pie aside to cool before refrigerating for up to 4

 hours or suitably chilled.

Enter your horses into a few races, like the Thanksgiving WFA races which have been sponsored with $100 each. The contrast between the spicy competition and the creamy stakes against the sweetness of the sponsorships will have you entering your horses for more. Now this is where you can whip your horses into shape, but don't feed them Mrs. Race Programmer's Caramelized Pecan Nut Pumpkin Pie (served à la mode) before a big race- a shot of vitamins would make for a healthier and more appropriate treat.

That pumpkin pie can be enjoyed on its own, but to really bring out the chef in you, garnish it on a plate with whipped cream and a dusting of cinnamon before presenting it to your family, friends and guests. Or you could just roll up your winnings and stick it right in the middle of you dessert, which can be renamed, The Race Programmer's Richest Pumpkin Pie ever!

Bon appetit!

Posted via email from Digiturf.com