autumn pumpkin pie sl
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- 1 x 10" pie
| Measure | Ingredient |
|---|---|
| 2 eaches | Eggs; slightly beaten |
| 3 cups | Mashed cooked pumpkin |
| 12 ounces | Can evaporated milk |
| 1 cup | Sugar |
| ¼ cup | All-purpose flour |
| 1 teaspoon | Vanilla extract |
| ½ teaspoon | Salt |
| ½ teaspoon | Ground cinnamon |
| ½ teaspoon | Ground ginger |
| ½ teaspoon | Ground allspice |
| ¼ teaspoon | Ground cloves |
| ¼ teaspoon | Ground nutmeg |
| 1 each | Unbaked 10-inch pastry shell |
| ¼ cup | Butter or margarine; melted |
| ½ cup | All-purpose flour |
| ½ cup | Firmly-packed brown sugar |
| ½ cup | Chopped pecans |
Combine eggs, pumpkin, milk, 1 cup sugar, ¼ cup flour, vanilla, salt, and spices; blend well. Pour mixture into pastry shell. Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees, and bake an additional 35 minutes.
Combine butter, ½ cup flour, and ½ cup brown sugar; blend well. Stir in pecans; sprinkle mixture on pie. Bake at 350 degrees F for 10 minutes. Yield: one 10-inch pie.
From Helen H. Dosier of North Carolina; in October, 1987"Southern Living" Typos by Jeff Pruett
Submitted By JEFF PRUETT On 09-17-95
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