Pumpkin Pecan Pie

Such a delicious dessert for the Thanksgiving Holiday, or for anytime of the year!!

• Ready In: 50 mins
• Serves: 8

Ingredients

• 1  pie shell (Tenderflake Perfect Pastry - 9-inch pie shell)
• 1 (540 ml) can pumpkin pie filling (E.D. Smith)
• 1  egg
• 1⁄3 cup evaporated milk
• 3⁄4 cup pecan halves

Directions

1. Preheat oven to 400°F.
2. Prick pastry all over with a fork.
3. Beat the egg in a large mixing bowl. Add the pumpkin pie filling and evaporated milk and mix well. Pour this mixture into the pie shell and spread evenly.
4. Place a layer of pecans on top of the filling. Bake in preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.
5. Allow to cool and serve. Refrigerate any leftover pie.