Ingredients
2deep dish pie shells,unbaked
15ozpumpkin,canned
3egg yolks
1whole egg
14ozsweetened condensed milk,(1 can)
1tsppumpkin pie spice
1⅓cupbrown sugar
⅔cupbutter,melted
2eggs
2egg yolks
2tbspflour
1tspvanilla extract
1½cupspecans,chopped
Preparation
Preheat the oven to 400 degrees F.
Combine the pumpkin, 3 egg yolks, 1 egg, sweetened condensed milk and pumpkin pie spice.
In a separate bowl, combine the brown sugar, melted butter, 2 eggs, 2 egg yolks, flour, vanilla and pecans. Set aside.
Divide the pumpkin mixture evenly between the two pie shells and place in the oven for about 15 minutes.
Remove from the oven and gently spoon the pecan filling over top of the pumpkin, do not pour it, dividing between the two pies.
Cover the edges of the crust with foil or a pie crust shield. Reduce the heat to 350 degrees F and cook for about 35 to 40 minutes or until set.
Cool completely and top with whipped cream. Serve and enjoy!
