Mix the corn syrup, eggs, vanilla, sugar, salt, and butter or margarine in a large bowl. Stir the chopped pecans into the ...

Combine the flour, confectioners’ sugar and ... (Save any leftover pastry for another use.) Chill, at least 30 minutes or up ...

Freeze the pie for 1 hour. Preheat the oven to 400°F. Brush the cream over the lattice crust and rim and sprinkle with sugar. Bake in the upper third of the oven for 1 hour, or until the crust is ...

This buttery, sugar-loaded pie was so delicious that ... perfectly with the crunchy topping. I made a second pie with the leftover crust and omitted the nuts for my partner, who is allergic ...

For a deep-dish pie crust, increase the filling to 1½ times by increasing the sugar to 3/4 cup ... will leave you with about ½ cup of pumpkin leftover; feel free to freeze it or add it to ...

Sugar. We use granulated sugar ... If you use a shallow pie pan (or pre-made frozen crust), you will have leftover filling. Know when your pie is ready. The best way to test your pumpkin ...

I started by creaming butter and sugar together in a food processor ... I made a second pie with the leftover crust and omitted the nuts for my partner, who is allergic, and the topping was ...