Pumpkin-Pecan Pie
PIE FILLING
2 cups of pumpkin, mashed, Canned
1 cup of granulated Sugar
1 tablespoon of cornstarch
1 1/2 teaspoons of cinnamon, ground
1/2 teaspoon of ginger, ground
1/2 teaspoon of nutmeg, ground
1/2 teaspoon of allspice, ground
1/2 teaspoon of cloves, ground
1/2 teaspoon of salt
2 large eggs
13 ounces of evaporated Milk
1 Unbaked 9-inch Pie Shell
|
Instructions: CRUNCHY PECAN TOPPING
3 tablespoons of butter Or Regular Margarine
2/3 cup of brown Sugar; Firmly Packed
2/3 cup of pecans, coarsely chopped
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 425ºF. oven for 15 minutes and then reduce the oven temperature to 350ºF. 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 Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini |
|
