1 9″ unbaked pastry pie shell 1/2 ts Ground ginger
1 c 16 oz. can pumpkin 1/2 ts Salt
1 c 14 oz. can condensed milk Pecan halves
2 Eggs 3 tb Dark brown sugar
1 ts Ground cinnamon 3 tb Whipping cream
1/2 ts Ground nutmeg
Preheat oven to 375 degrees.In large bowl,blend pumpkin,condensed
milk,eggs,spices and salt;pour into pastry shell.Bake 50 to 55
minutes or until knife inserted near center comes out clean.Arrange
pecans in circle on pie.In small saucepan,combine remaining
ingredients;cook and stir until sugar dissolves.Simmer 5 minutes;
remove from heat.Cool,5 minutes;spoon over pecans.Refrigerate
leftover pie.Makes one 9″ pie.
Yields
6 servings