Pumpkin-pecan Pie Robert

  • on June 8, 2008
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Ingrients & Directions

2 c Pumpkin; Mashed, Canned
1 c Granulated Sugar
1 tb Cornstarch
1 1/2 ts Cinnamon; Ground
1/2 ts Ginger; Ground
1/2 ts Nutmeg; Ground
1/2 ts Allspice; Ground
1/2 ts Cloves; Ground
1/2 ts Salt
2 Eggs; Lg
13 oz Evaporated Milk; 1 Cn
1 Unbaked 9-inch Pie Shell

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


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

6 Servings

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