Pumpkin-pecan pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Pumpkin; Mashed, Canned |
| ¾ | cup | Sugar |
| 1 | teaspoon | Cinnamon; Ground |
| ½ | teaspoon | Ginger; Ground |
| ¼ | teaspoon | Cloves; Ground |
| 3 | tablespoons | Butter Or Regular Margarine |
| ⅔ | cup | Brown Sugar; Firmly Packed |
| ½ | teaspoon | Salt |
| 2 | eaches | Eggs; Lg |
| 13 | ounces | Evaporated Milk; 1 Cn |
| 1 | each | Unbaked 9-inch Pie Shell |
| ⅔ | cup | Pecans; Coarsely Chopped |
Directions
CRUNCHY PECAN TOPPING
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.