Title: Pumpkin-Pecan Pie
Categories: Dessert Pie Vegetable
Yield: 6 Servings
| 2 | c | Pumpkin; mashed, canned |
| 1 | ts | Cinnamon; ground |
| 1/4 | ts | Cloves; ground |
| 2 | | Eggs; lg |
| 1 | | Unbaked 9-inch pie shell |
| 3 | ts | Butter or margarine |
| 2/3 | c | Pecans; coarsely chopped |
| 3/4 | c | Sugar |
| 1/2 | ts | Ginger, ground |
| 1/2 | ts | Salt |
| 13 | oz | Evaporated milk; 1 cn --crunchy pecan topping---- |
| 2/3 | c | Brown sugar; firmly packed |
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.