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Pumpkin Pie with Crunchy Pecan Topping




Source of Recipe


Internet


List of Ingredients




2 c Pumpkin; Mashed, Canned
3/4 c Sugar
1 ts Cinnamon; Ground
1/2 ts Ginger; Ground
1/4 ts Cloves; Ground
1/2 ts 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 Margarine, softened
2/3 c Brown Sugar; Firmly Packed
2/3 c Pecans; Coarsely Chopped


Recipe



Preheat oven to 425 Degrees F.

Combine the pumpkin, sugar, cinnamon, ginger, cloves, and salt in a bowl; mix well.

Add the eggs and evaporated milk. Beat until smooth.

Pour into the unbaked pie shell.

Bake for about 15 minutes; reduce the temperature to 350 degrees and bake for an additional 45 minutes or until a knife inserted comes out clean. Cool on a wire rack.

Prepare the Crunchy Pecan topping and sprinkle over the cooled pie.

Place pie under the broiler just until the mixture begins to bubble, about 1 minute.

Cool to room temperature on a wire rack.

For Crunchy Pecan Topping:
Place the butter, brown sugar, and pecans in a bowl and mix with a fork until crumbly.