» Recipes » Odell's Clarified Butter »
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| Courtesy of www.odellsonline.com |
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| 1 unbaked pie shell |
| 3/4 cup canned pumpkin |
| 2 tbsp brown sugar |
| 1 large egg, slightly beaten |
| 2 tbsp sour cream |
| 1/8 tsp cinnamon |
| 1/8 tsp nutmeg |
| 3/4 cup corn syrup |
| 3 large eggs, lightly beaten |
| 3 tbsp Odell's Clarified Butter |
| 2 tsp vanilla |
| 1/4 tsp lemon zest |
| 1 1/2 tsp lemon juice |
| 1/4 tsp salt |
| 1 1/3 cups chopped pecans |
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| Preheat the oven to 350 degrees F. Whisk together pumpkin, brown sugar, egg, sour cream, cinnamon, nutmeg, and a pinch of salt. Pour into unbaked pie shell.
Stir together corn syrup, sugar, eggs, ODELL?S Clarified Butter, vanilla, zest, lemon juice, salt and pecans. Carefully pour over pumpkin layer.
Bake pie for 50 minutes.
When finished, pie will be wobbly but as it cools, filling will set. |
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Gourmet Butter used in recipe:
Odell's Clarified Butter |
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