SIPS OF WINE FROM THE GRAPEVINE FALL EDITION – PUMPKIN PECAN PIE – FROM POLLY’S PANTRY

SIPS OF WINE FROM THE GRAPEVINE FALL EDITION – PUMPKIN PECAN PIE – FROM POLLY’S PANTRY

SIPS OF WINE FROM THE WRITER’S GRAPEVINE FALL EDITION – PUMPKIN PECAN PIE – RECIPE BY POLLY FLETCHER

A soft green circle with a light blue border and handwritten diagonal text reading The Writer’s Grapevine. The text is also light blue with a teal outline around each letter. Gray vines with leaves and grapes wind around the border of the circle.

Soon The Writer’s Grapevine Holiday Extravaganza Magazine will be out.

In the meantime, I’d like to share a recipe which has been a famous favorite on our family holiday tables for years.

When my daughter Polly who contributes to The Writer’s Grapevine Magazine from time to time, was in high-school, she discovered a cooking class.

This caused us to try various recipes as the school year rolled along but when Polly made this Pumpkin pecan pie we were hooked.

She’s informed me that said pies have been made and are awaiting the devouring to come and with six kids, along with mom and dad, the words which come to mind here are, chomp, and gone.

Though I won’t be at their table this year, and it’s not likely to be quite the same, I plan to try my hand at this delicious recipe soon.

Let’s head on over to Polly’s Pantry for all the delectable details.

Pumpkin Pecan Pie

By Polly Hensley

November 22, 2022

Ingredients…

1 can 30 ounce pumpkin pie mix

1 cup sugar

1 can 5 ounce evaporated milk

3 eggs

2 teaspoons cinnamon

1/2 teaspoon salt

1 package yellow cake mix

1 cup butter melted

1 and 1/2 cup pecans

Let’s bake…

Cut wax or parchment paper to size of 2 pie plates and spray with cooking spray.

Mix pie mix, sugar, and milk. Mix in eggs, cinnamon, and salt. Pour into plates. Sprinkle cake mix evenly on top, drizzle with butter, sprinkle on pecans and pat down lightly.

Bake at 350 for 50-60 minutes

Cool for 2 hours.

Carefully run knife around edge to loosen pies. Invert pies onto serving plates and remove wax paper. Chill.

Eat with redi whip.

 

Polly and I would love to know if your family enjoys this recipe as much as mine, so be sure to let us know by emailing: patty.volunteer1@gmail.com

ABOUT THE AUTHORS…

Patty Fletcher is a single mother with a beautiful daughter, of whom she is enormously proud. She has a great son-in-law and six beautiful grandchildren who live in Mississippi.

Patty lives in Kingsport Tennessee where she works full time as a Writer with the goal of bridging the great chasm which separates the disAbled from the non-disAbled. She is Also a Social Media Marketing Assistant.

Polly Hensley works full-time as a stay-at-home mom.

To learn more visit: https://pattysworlds.com/

2 Comments

  1. That’s so clever with the “Writer’s Grapevine” by the way…

  2. Hi, thanks for dropping by and letting us know you enjoyed the post.
    The writer’s Grapevine is a quarterly magazine and so, in between, we like to keep people’s interest.
    happy Thanksgiving – Friendsgiving

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