|
Pumpkin-pecan Pie
Author/Submitted by:
Servings: 6
Categories:
Desserts
/
Pies & Pastries
/
Pumpkin
Ingredients: 2
cups
Pumpkin; Mashed,
Canned
3/4
cup
Sugar 1
teaspoon
Cinnamon,
Ground
1/2
teaspoon
Ginger,
Ground
1/4
teaspoon
Cloves,
Ground
1/2
teaspoon
Salt 2
Eggs,
Lg
13
ounces
Evaporated Milk,
1 Cn
1
Unbaked 9-inch Pie Shell
-----CRUNCHY PECAN TOPPING----- 3
tablespoons
Butter Or Regular Margarine 2/3
cup
Brown Sugar,
Firmly Packed
2/3
cup
Pecans,
Coarsely Chopped
Directions:
Combine the pumpkin, sugar, spices and salt in a bowl mixing well. Add the eggs and evaporated milk. Beat until smooth, using a rotary beater or an electric mixer. Pour into the unbaked pie shell. Bake in a preheated 425 Degrees F oven for 15 minutes and then reduce the temperature to 350 degree F. and bake for an additional 45 minutes or until a knife inserted halfway between the center and edge comes out clean. Cool on a wire rack.
Prepare the crunch Pecan topping and sprinkle over the cooled pie then place the pie under the broiler flame (5-inches from the heat source) until the mixture begins to bubble, about 1 minute. Cool to room temperature on a wire rack. CRUNCHY PECAN TOPPING: Place the softened butter, brown sugar, and pecans in a bowl and mix until crumbly with a fork.
| 
