My dad was a stockbroker by day, but his true passion was cooking for the homeless, his loved ones, and his friends. Due to its versatility with various spices, this pumpkin cheesecake is still a gem. Happy and blessed to you!
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 2 eggs, beaten
- ½ cup half-and-half cream
- ¾ cup white sugar
- 2 teaspoons all-purpose flour
- ½ teaspoon salt
- 1 tablespoon molasses
- 1 cup light corn syrup
- 1 teaspoon vanilla extract
- 1 ½ tablespoons brandy
- 1 cup coarsely chopped pecans
- 1 (9 inch) unbaked pie crust
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, beat eggs together with half-and-half. Mix in sugar, flour, salt, molasses, corn syrup, vanilla, and brandy. Stir in pecans. Pour into pie crust.
- Bake in preheated oven for 40 to 50 minutes, or until done.
- This pie traditionally has problems setting up on rainy days.
Nutrition Facts
| Calories | 462 kcal |
| Carbohydrate | 66 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 312 mg |
| Sugars | 32 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
When I made this pie I soaked the pecans in the beandy then toasetd them in the oven on 350 for ten mins. It amped up brandy and pecan taste.
I made it for thanksgiving last year. People who didn’t know they liked pecan pie looooved it. Very good stuff.