Pumpkin-pecan pie robert

6 servings

Ingredients

Quantity Ingredient
2 cups Pumpkin; Mashed, Canned
1 cup Granulated Sugar
1 tablespoon Cornstarch
1½ teaspoon Cinnamon; Ground
½ teaspoon Ginger; Ground
½ teaspoon Nutmeg; Ground
3 tablespoons Butter Or Regular Margarine
⅔ cup Brown Sugar; Firmly Packed
½ teaspoon Allspice; Ground
½ teaspoon Cloves; Ground
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

PIE FILLING

CRUNCHY PECAN TOPPING

DIRECTIONS

PIE FILLING:

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 source) until the mixture begins to bubble, about 1 to 1-½ minutes. Cool to room temperature on a wire rack. Refrigerate until serving. CRUNCHY PECAN TOPPING:

Place the softened butter, brown sugar, and pecans in a bowl and mix until crumbly with a pastry blender.

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