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Crunchy Pecan Pumpkin Pie
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2 cups Pumpkin; mashed, or Canned
3/4 cup Sugar
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp.cloves
1/2 tsp. Salt
2 large eggs
13 oz. can evaporated Milk
1 ea Unbaked 9-inch Pie Shell
Crunchy Pecan Topping:
3 tbl. Butter Or Margarine, softened
2/3 cup brown sugar; firmly packed
2/3 cup pecans; coarsely chopped
Preheat oven to 425 Degrees.
Combine the pumpkin, sugar, cinnamon, ginger, cloves, and salt in a bowl; mix well.
Add the eggs and evaporated milk. Beat until smooth.
Pour into the unbaked pie shell.
Bake for about 15 minutes; reduce the temperature to 350 degrees and bake for an additional 45 minutes or until a knife inserted comes out clean. Cool on a wire rack.
Prepare the Crunchy Pecan topping and sprinkle over the cooled pie.
Place pie under the broiler just until the mixture begins to bubble, about 1 minute.
Cool to room temperature on a wire rack.
For Crunchy Pecan Topping:
Place the butter, brown sugar, and pecans in a bowl and mix with a fork until crumbly.
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