Pumpkin-pecan Pie

  • on June 7, 2008
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Ingrients & Directions

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

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

6 Servings

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