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    • Pumpkin-pecan Pie

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Vegetables, Eggs, Dairy Desserts, Pies, Vegetables 6 Servings

    INGREDIENTS

    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
    3 T Butter Or Regular Margarine
    2/3 c Brown Sugar, Firmly Packed
    2/3 c Pecans, Coarsely Chopped

    INSTRUCTIONS

    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.  Farm Journal's
Pie Cookbook and file from Eagle's Nest "MMPies"  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pies2.zip

    A Message from our Provider:

    “Give Satan an inch and he’ll be a ruler.”

    Nutrition (calculated from recipe ingredients)
    ----------------------------------------------
    Calories: 325
    Calories From Fat: 123
    Total Fat: 14.4g
    Cholesterol: <1mg
    Sodium: 245.8mg
    Potassium: 87.8mg
    Carbohydrates: 51.1g
    Fiber: 1.4g
    Sugar: 49.2g
    Protein: 1.2g


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