This continues from part two of making pumpkin pie from scratch. (The recipe itself is set out in part one.)
At this point, you have 2 cups of shredded pumpkin ready to use for the luscious pie. Empty the shredded pumpkin into a large bowl, clean the processor, and put the large blade in. Add pecans and sugar, and process until the mixture resembles coarse sand. Add the egg and pulse a few times until combined. Dump the mixture into the springform pan, and flatten down with a wet hand.
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