Pumpkin Pecan Pie

Submitted by ellie_

"I haven't made this recipe yet - but thought it sounded good as it combines two of my favorite Thanksgiving pies into one pie. Recipe source: shopper's newsletter"

 

• Ready In: 1hr 10mins
• Ingredients: 13
• Yields: 1 9-inch pie
• Serves: 8

ingredients

• 2 eggs, beaten
• 453.59 g can pumpkin
• 177.44 ml sugar
• 4.92 ml cinnamon
• 2.46 ml salt
• 2.46 ml ground ginger
• 1.23 ml ground cloves
• 1.23 ml vanilla
• 394.39 ml evaporated milk
• 9 inch unbaked pie shells

• For the topping

• 44.37 ml butter, softened
• 157.80 ml brown sugar
• 157.80 ml pecans, chopped

directions

1. Preheat oven to 400 degrees F.
2. In a bowl beat together eggs and pumpkin.
3. Stir in next 6 ingredients (sugar - vanilla).
4. Stir in milk.
5. Pour mixture into pie shell.
6. Bake for 50-60 minutes or until knife inserted in center comes out clean. Cool completely.
7. To make topping, in a small bowl combine topping ingredients (butter - pecans). Drop topping by teaspoons on top of pie.
8. Broil pie five inches from heat for 3 minutes or until mixture begins to bubble.

Reviews

[Nimz_]

The flavor and texture were 5 star all the way. Just wonderful. Will have to work on the topping a bit. I followed the instructions to a T and the result was all the butter overflowed. Thank goodness I had the pie plate on a drip pan. I may decrease the butter and my increase the size of the pie plate to 10 inch and see if that works better for me. Thanks ellie for a wonderful pie.