Pumpkin-pecan Pie

  • on April 12, 2008
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Ingrients & Directions

2 c Pumpkin; Mashed, Canned 1/2 ts Salt
3/4 c Sugar 2 ea Eggs; Lg
1 ts Cinnamon; Ground 13 oz Evaporated Milk; 1 Cn
1/2 ts Ginger; Ground 1 ea Unbaked 9-inch Pie Shell
1/4 ts Cloves; Ground

3 tb Butter Or Regular Margarine 2/3 c Pecans; Coarsely Chopped
2/3 c Brown Sugar; Firmly Packed

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

6 servings

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