Pumpkin-pecan pie robert
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Pumpkin; Mashed, Canned |
| 1 | cup | Granulated Sugar |
| 1 | tablespoon | Cornstarch |
| 1½ | teaspoon | Cinnamon; Ground |
| ½ | teaspoon | Ginger; Ground |
| ½ | teaspoon | Nutmeg; Ground |
| 3 | tablespoons | Butter Or Regular Margarine |
| ⅔ | cup | Brown Sugar; Firmly Packed |
| ½ | teaspoon | Allspice; Ground |
| ½ | teaspoon | Cloves; Ground |
| 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
PIE FILLING
CRUNCHY PECAN TOPPING
DIRECTIONS
PIE FILLING:
Combine the pumpkin, sugar, cornstarch, spices and salt in a bowl mixing and mix well. Add the eggs and evaporated milk. Beat until smooth, using a wire whisk. Pour into the unbaked pie shell. Bake on the lowest rack of a preheated 425 Degrees F. oven for 15 minutes and then reduce the oven 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 Crunchy Pecan Topping and sprinkle evenly 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 to 1-½ minutes. Cool to room temperature on a wire rack. Refrigerate until serving. CRUNCHY PECAN TOPPING:
Place the softened butter, brown sugar, and pecans in a bowl and mix until crumbly with a pastry blender.