Pumpkin pie in spiced nut crust
1 x 9\" pie
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | 16-ounce can pumpkin |
| 1 | each | 14-ounce can sweetened condensed milk |
| 2 | eaches | Eggs; beaten |
| 1 | cup | All-purpose flour |
| ½ | cup | Finely chopped pecans |
| ¼ | cup | Light brown sugar; firmly packed |
| 1 | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground ginger |
| ½ | teaspoon | Ground nutmeg |
| ¼ | teaspoon | Salt |
| ¼ | cup | Plus 2 tablespoons butter or margarine; melted |
| ½ | teaspoon | Ground cinnamon |
| 16 | eaches | To 18 pecan halves |
Directions
SPICED NUT CRUST
The Pie:
Combine all ingredients except Spiced Nut Crust; stir well. Pour into crust. Bake at 350 degrees F for 50 to 55 minutes or until set.
Remove from oven; let cool. Yield: one 9" pie.
Spiced Nut Crust:
Combine all ingredients except pecan halves; stir well. Press onto bottom and sides of a 9-inch pieplate. Press pecan halves onto rim of crust at 1-inch intervals. Yield: one 9-inch pie shell.
Mrs. L.D. Howell of North Carolina in December, 1987"Southern Living" Typos by Jeff Pruett
Submitted By JEFF PRUETT On 10-19-95