| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts, Pies |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Pumpkin; Mashed, Canned |
| 1 |
c |
Granulated Sugar |
| 1 |
tb |
Cornstarch |
| 1 1/2 |
ts |
Cinnamon; Ground |
| 1/2 |
ts |
Ginger; Ground |
| 1/2 |
ts |
Nutmeg; Ground |
| 1/2 |
ts |
Allspice; Ground |
| 1/2 |
ts |
Cloves; Ground |
| 1/2 |
ts |
Salt |
| 2 |
|
Eggs; Lg |
| 13 |
oz |
Evaporated Milk; 1 Cn |
| 1 |
|
Unbaked 9-inch Pie Shell |
| 3 |
tb |
Butter Or Regular Margarine |
| 2/3 |
c |
Brown Sugar; Firmly Packed |
| 2/3 |
c |
Pecans; Coarsely Chopped |
INSTRUCTIONS
PIE FILLING
CRUNCHY PECAN TOPPING
DIRECTIONS
PIE FILLING:
Combine the pumpkin, sugar, cornstarch, spices and salt in a bowl mixing
and mix well. Add the eggs and evaporated milk. Beat until smooth, using a
wire whisk. Pour into the unbaked pie shell. Bake on the lowest rack of a
preheated 425 Degrees F. oven for 15 minutes and then reduce the oven
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 Crunchy Pecan Topping and sprinkle evenly 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 to 1-1/2
minutes. Cool to room temperature on a wire rack. Refrigerate until
serving.
CRUNCHY PECAN TOPPING:
Place the softened butter, brown sugar, and pecans in a bowl and mix until
crumbly with a pastry blender.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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