Title: Pumpkin-Pecan Pie Robert
Categories: Dessert Pie
Yield: 6 Servings
| PIE FILLING |
| 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 |
| CRUNCHY PECAN TOPPING |
| 3 | tb | Butter Or Regular Margarine |
| 2/3 | c | Brown Sugar; Firmly Packed |
| 2/3 | c | Pecans; Coarsely Chopped |
| DIRECTIONS |
PIE FILLING: Combine the pumpkin, sugar, cornstarch, spices and salt in a
bowl mixing and mix well. Add the eggs and Š 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.