Pumpkin-Pecan Pie
Source of Recipe
Internet
List of Ingredients
2 c Pumpkin; Mashed, Canned
3/4 c Sugar
1 t Cinnamon; Ground
1/2 t Ginger; Ground
1/4 t Cloves; Ground
1/2 t Salt
2 ea Eggs; Lg
13 oz Evaporated Milk; 1 Cn
1 ea Unbaked 9-inch Pie Shell
CRUNCHY PECAN TOPPING----------------
3 tb Butter Or Regular Margarine
2/3 c Brown Sugar; Firmly Packed
2/3 c Pecans; Coarsely Chopped
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.
Recipe
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