Pumpkin-Pecan Pie

Submitted by GrandmaIsCooking

"--Adopted Recipe--"

 

• Ready In: 1hr 15mins
• Ingredients: 12
• Yields: 1 pie
• Serves: 8

ingredients

• 2 cups canned pumpkin, mashed
• 3⁄4 cup sugar
• 1 teaspoon ground cinnamon
• 1⁄2 teaspoon ground ginger
• 1⁄4 teaspoon ground cloves
• 1⁄2 teaspoon salt
• 2 large eggs
• 1 (13 ounce) can evaporated milk
• 1 unbaked 9-inch pie shell

• CRUNCHY PECAN TOPPING

• 3 tablespoons butter
• 2⁄3 cup pecans, coarsely chopped
• 2⁄3 cup brown sugar, firmly packed

directions

1. Combine the pumpkin, sugar, spices and salt in a bowl mixing well.
2. Add the eggs and evaporated milk.
3. Beat until smooth, using a rotary beater or an electric mixer.
4. Pour into the unbaked pie shell.
5. Bake in a preheated oven at 425 degrees Fahrenheit for 15 minutes and then reduce the temperature to 350 degree and bake for an additional 45 minutes or until a knife inserted halfway between the center and edge comes out clean.
6. Cool on a wire rack.
7. CRUNCHY PECAN TOPPING: Place the softened butter, brown sugar, and pecans in a bowl and mix until crumbly with a fork. Sprinkle over the cooled pie. Place the pie under the broiler (5 inches from the heat source) until the mixture begins to bubble, about 1 minute.
8. Cool to room temperature on a wire rack.

Reviews

[AnnieBee 2]

This was delicious and very easy.