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Ingredients
- 1 pie shell (Tenderflake Perfect Pastry - 9-inch pie shell)
- 1 (540 ml) can pumpkin pie filling (E.D. Smith)
- 1 egg
- 13 cup evaporated milk
- 34 cup pecan halves
Method
- Preheat oven to 400F.
- Prick pastry all over with a fork.
- Beat the egg in a large mixing bowl.
- Add the pumpkin pie filling and evaporated milk and mix well.
- Pour this mixture into the pie shell and spread evenly.
- Place a layer of pecans on top of the filling.
- Bake in preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool and serve.
- Refrigerate any leftover pie.
