Pumpkin-Pecan Pie Recipe

Step 1

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.

Step 2

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.

Step 3

CRUNCHY PECAN TOPPING: Place the softened butter, brown sugar, and pecans in a bowl and mix until crumbly with a fork.

Things You'll Need

  • 2c Pumpkin; Mashed, Canned
  • 3/4c Sugar
  • 1ts Cinnamon; Ground
  • 1/2ts Ginger; Ground
  • 1/4ts Cloves; Ground
  • 1/2ts Salt
  • 2ea Eggs; Lg
  • 13oz Evaporated Milk; 1 Cn
  • 1ea Unbaked 9-inch Pie Shell
  • 3tb Butter Or Regular Margarine
  • 2/3c Brown Sugar; Firmly Packed
  • 2/3c Pecans; Coarsely Chopped

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