Yield: 6 servings
Measure | Ingredient |
---|---|
1 \N | 9\" unbaked pastry pie shell |
1 cup | 16 oz. can pumpkin |
1 cup | 14 oz. can condensed milk |
2 \N | Eggs |
1 teaspoon | Ground cinnamon |
½ teaspoon | Ground nutmeg |
½ teaspoon | Ground ginger |
½ teaspoon | Salt |
\N \N | Pecan halves |
3 tablespoons | Dark brown sugar |
3 tablespoons | Whipping cream |
Preheat oven to 375 degrees.In large bowl,blend pumpkin,condensed milk,eggs,spices and salt;pour into pastry shell.Bake 50 to 55 minutes or until knife inserted near center comes out clean.Arrange pecans in circle on pie.In small saucepan,combine remaining ingredients;cook and stir until sugar dissolves.Simmer 5 minutes; remove from heat.Cool,5 minutes;spoon over pecans.Refrigerate leftover pie.Makes one 9" pie.