| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Desserts, Pies, Vegetables |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Pumpkin; Mashed, Canned |
| 3/4 |
c |
Sugar |
| 1 |
ts |
Cinnamon; Ground |
| 1/2 |
ts |
Ginger; Ground |
| 1/4 |
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
CRUNCHY PECAN TOPPING
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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