 |
PUMPKIN-PECAN PIE
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Pies
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Pumpkin -- Mashed, Canned
3/4 c Sugar
1 t Cinnamon -- Ground
1/2 t Ginger -- Ground
1/4 t Cloves -- Ground
1/2 t Salt
2 Eggs -- Lg
13 oz Evaporated Milk -- 1 Cn
1 Unbaked 9-inch Pie Shell
-----CRUNCHY PECAN TOPPING-----
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 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.
- - - - - - - - - - - - - - - - - -
|
