Pumpkin-pecan pie

6 servings

Ingredients

Quantity Ingredient
2 cups Pumpkin; Mashed, Canned
¾ cup Sugar
1 teaspoon Cinnamon; Ground
½ teaspoon Ginger; Ground
¼ teaspoon Cloves; Ground
3 tablespoons Butter Or Regular Margarine
⅔ cup Brown Sugar; Firmly Packed
½ teaspoon Salt
2 eaches Eggs; Lg
13 ounces Evaporated Milk; 1 Cn
1 each Unbaked 9-inch Pie Shell
⅔ cup Pecans; Coarsely Chopped

Directions

CRUNCHY PECAN TOPPING

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 source) until the mixture begins to bubble, about 1 minute. Cool to room temperature on a wire rack. CRUNCHY PECAN TOPPING: Place the softened butter, brown sugar, and pecans in a bowl and mix until crumbly with a fork.

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