Tarte à la citrouille et aux pacanes
Ingrédients
- 4 egg divided
- 1 cup canned solid pack pumpkin
- 1 cup sugar, divided
- 1/2 c. à thé de cannelle moulue
- 1/4 cuillère à café de gingembre moulu
- 1/8 cuillère à café de clous de girofle moulus
- 2/3 tasse de sirop de maïs Crown® Lily White®
- 2 c. à soupe de beurre, fondu
- 1 c. à thé d’extrait de vanille pur
- 1 cup coarsely chopped pecans
- 1 (9-inch) unbaked OR frozen deep-dish pie crust
PRODUITS
Méthode
- Préchauffer le four à 350 °F.
- Combine 2 eggs, pumpkin, 1/3 cup sugar, cinnamon, ginger and cloves in a small bowl. Spread mixture evenly in bottom of pie crust.
- Beat remaining 2 eggs slightly in a medium bowl. Stir in corn syrup and remaining 2/3 cup sugar, butter and vanilla until blended. Stir in pecans. Carefully spoon over pumpkin mixture.
- Bake 50 to 60 minutes or until filling is set around edge. Cool completely on wire rack.
