Pecan Pumpkin Pie

Name: Pecan Pumpkin Pie
Ingredients: 1 unbaked pie shell (9-inch); 2 eggs; 3/4 c. brown sugar; 1 can (2 c.) pumpkin; 1/2 tsp. salt; 1 tsp. cinnamon; 1/2 tsp. ginger; 1/2 tsp. nutmeg; 1/4 tsp. cloves; 1 can evaporated milk; 1/2 c. coarsely chopped pecans; 1/2 c. brown sugar, firmly packed; 2 Tbsp. softened butter or margarine

13 ingredients

15 steps

Ingredients

1 unbaked pie shell (9-inch)
2 eggs
3/4 c. brown sugar
1 can (2 c.) pumpkin
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. cloves
1 can evaporated milk
1/2 c. coarsely chopped pecans
1/2 c. brown sugar, firmly packed
2 Tbsp. softened butter or margarine

Directions

1

Beat eggs slightly in large bowl.
2

Add 3/4 cup brown sugar, pumpkin, salt and spices.
3

Mix well.
4

Stir in evaporated milk. Pour mixture into shell.
5

Bake 15 minutes at 425°.
6

Reduce oven to 375°.
7

Bake 30 minutes longer or until thin bladed knife inserted 1-inch from edge comes out clean.
8

Cool on wire rack.
9

Combine pecans, 1/2 cup brown sugar and margarine.
10

Mix well.
11

Spread over cooled pie.
12

Be certain all custard is covered.
13

Place under broiler (5 inches below) and heat for 3 minutes or until mixture begins to bubble.
14

If overcooked, top will become syrupy.
15

Cool.