Autumn pumpkin pie sl
1 x 10\" pie
Ingredients
| Quantity | 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 |
Directions
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