| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pies |
1 |
Pie |
INGREDIENTS
|
|
Pastry for unbaked one-crust pie |
| 1/2 |
c |
Sugar |
| 1 1/2 |
ts |
Pumpkin pie spice |
| 1/4 |
ts |
Salt |
| 16 |
oz |
Can (2 cups) pumpkin |
| 12 |
oz |
Can (1 1/2 cups) evaporated milk |
| 2 |
|
Eggs, slightly beaten |
| 1/4 |
c |
Firmly packed brown sugar |
| 2 |
tb |
All-purpose flour |
| 1/4 |
c |
Margarine or butter |
| 1/2 |
c |
Chopped pecans |
| 3 |
oz |
Pkg cream cheese, softened |
| 2 |
ts |
Milk |
| 1 |
ts |
Grated orange peel |
| 8 |
oz |
3 1/2 cups frozen whipped topping, |
INSTRUCTIONS
FILLING
PRALINE LAYER
TOPPING
Prepare pastry for unbaked one-crust pie using 9-inch pie pan. Heat oven to
425 degrees F. In large bowl, combine all filling ingredients; beat until
well blended. Pour into pastry-lined pan. Bake at 425 degrees for 15
minutes.
Meanwhile, in small bowl combine brown sugar and flour. Using pastry
blender or fork, cut in margarine until mixture resembles coarse crumbs.
Stir in pecans. Sprinkle pecan mixture over pumpkin filling. Reduce oven
temperature to 350 degrees; bake an additional 30 to 35 minutes or until
knife inserted near center comes out clean. Cool completely.
In small bowl, combine cream cheese, milk and orange peel; mix until
smooth. Gently fold whipped topping into cream cheese mixture. Spoon over
cooled pie. Refrigerate until serving time. Store in refrigerator.
Submitted By RHOMMEL <RHOMMEL@IX.NETCOM.COM> On FRI, 24 NOV 1995 164521
~0500
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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