Pecan Pumpkin Pie – We Love God!

But there are some who say, “It is hard for God to choose some and leave others.” Now, I will ask you one question. Is there any of you here this morning who wishes to be holy, who wishes to be regenerate, to leave off sin and walk in holiness? “Yes, there is,” says someone, “I do.” Then God has elected you. But another says, “No; I don’t want to be holy; I don’t want to give up my lusts and my vices.” Why should you grumble, then, that God has not elected you to it? For if you were elected you would not like it, according to your own confession. If God this morning had chosen you to holiness, you say you would not care for it. Do you not acknowledge that you prefer drunkenness to sobriety, dishonesty to honesty? You love this world’s pleasures better than religion; then why should you grumble that God has not chosen you to religion? If you love religion, He has chosen you to it. If you desire it, He has chosen you to it. If you do not, what right have you to say that God ought to have given you what you do not wish for?

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Holiday, Pies, Usenet	1	Pie

INGREDIENTS

1		Pastry pie shell
		flaky 9-inch
		uncooked
3/4	c	Pumpkin
2	T	Light brown sugar
		packed
1		Egg
2	T	Sour cream
1/8	t	Cinnamon
1/8	t	Nutmeg, grated
3/4	c	Corn syrup, light
1/2	c	Light brown sugar
3		Eggs
3	T	Butter, unsalted
		melted and cooled
1 1/3	c	Pecans
2	t	Vanilla
1/4	t	Lemon rind, grated
1 1/2	t	Lemon juice
1/4	t	Salt

INSTRUCTIONS

Prepare pie shell.  Keep chilled.  Whisk together until smooth pumpkin,
about 2 T brown sugar, 1 egg,  sour cream, cinnamon and nutmeg.  In
another bowl, combine corn syrup, about 1/2 cup brown sugar, 3  eggs,
about 3 T butter, vanilla, lemon rind, lemon juice and salt.  Stir in
pecans.  Spread the pumpkin layer into the pie shell, then carefully
spoon the  pecan mixture over it.  Bake in the upper third of a
preheated 425  degree F. oven for 20 minutes, then reduce to 350
degrees F. for  20-30 minutes more. The filling will puff slightly, but
the center  will not be completely set. Cool on a rack. Serve warm or
at room  temperature. Reheat in a preheated 350 degree F. oven for 10
to 15  minutes.  NOTES    Pecan-pumpkin pie -- This pie is not as
terribly sweet as straight  pecan pie, and less ordinary than pumpkin
pie. The recipe came  originally from Gourmet magazine.  Yield:  1 pie.
: Difficulty:  moderate.  : Time:  30 minutes preparation, 1 hour
cooking.  : Precision:  approximate measurement OK.  : Ed Sznyter  :
Distributed Systems Group, Stanford, Stanford, CA, USA  :
ews@pescadero.stanford.edu  : Copyright (C) 1986 USENET Community Trust
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2979 Calories From Fat: 1403 Total Fat: 164.1g Cholesterol: 848.1mg Sodium: 1530.1mg Potassium: 1504mg Carbohydrates: 370.5g Fiber: 19.5g Sugar: 216.7g Protein: 41.6g