Real pumpkin-pecan pie

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Recipe by: hester

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Preparation Time:

20 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Pumpkin; Mashed, Canned 1/2 ts Salt
3/4 c Sugar 2 ea Eggs; Lg
1 ts Cinnamon; Ground 13 oz Evaporated Milk; 1 Cn
1/2 ts Ginger; Ground 1 ea Unbaked 9-inch Pie Shell
1/4 ts Cloves; Ground

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

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.