Pumpkin-pecan Pie
| 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
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Nutrition (calculated from recipe ingredients)
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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