Pumpkin Pecan Pie and Pumpkin Pudding recipe

Foodie Friday can be found on the blog designs by gollum by following this link http://designsbygollum.blogspot.com/ and Friday Food at MomTrends

These are recipes sure to please my entire family.

Pumpkin Pecan Pie

recipe from nestle

PUMPKIN LAYER
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
1 cup LIBBY'S® 100% Pure Pumpkin
1/3 cup granulated sugar
1 large egg
1 teaspoon pumpkin pie spice
PECAN LAYER
2/3 cup light corn syrup
1/2 cup granulated sugar
2 large eggs
3 tablespoons butter, melted
1/2 teaspoon vanilla extract
1 cup pecan halves



PREHEAT oven to 350° F.

FOR PUMPKIN LAYER:
COMBINE pumpkin, sugar, egg and pumpkin pie spice in medium bowl; stir well. Spread over bottom of pie shell.

FOR PECAN LAYER:
COMBINE corn syrup, sugar, eggs, butter and vanilla extract in same bowl; stir in nuts. Spoon over pumpkin layer.

BAKE for 50 minutes or until knife inserted in center comes out clean. Cool on wire rack.

Pumpkin Pudding
Makes six servings.

4 eggs
1 one-pound can of pumpkin
1/2 cup light molasses
1 teaspoon cinnamon
1/2 teaspoon ginger
1 cup milk

Break the eggs into a large bowl, and beat with a fork until light yellow. Add the pumpkin, cinnamon, ginger, molasses, and milk. Stir well. Pour mixture into a greased casserole dish. Bake at 350º for 1 hour or until the pudding is firm in the middle. Refrigerate any leftovers.

recipe borrowed from Illinois Extension where i worked one summer when I was a teenager.