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pumpkin mashed sugar cornstarch cinnamon Ginger [ground] nutmeg allspice ground salt eggs milk pie shell butter brown sugar pecans
Viewed: 44 - Published at: 9 years agoIngredients
- 2 cups pumpkin mashed, canned
- 1 cup sugar granulated
- 1 tablespoon cornstarch
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ginger ground
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice ground
- 1/2 teaspoon cloves, ground
- 1/2 teaspoon salt
- 2 large eggs large
- 13 ounces evaporated milk
- 1 each pie shell (9 inch) 9 inch, unbaked
- 3 tablespoons butter or regular margarine
- 23 cup brown sugar firmly packed
- 23 cup pecans coarsely chopped
Method
- 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 425 Degrees F. oven for 15 minutes and then reduce the oven temperature to 350F (180C).
- 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.
- Cruncy Pecan Topping:
- Place the softened butter, brown sugar, and pecans in a bowl and mix until crumbly with a pastry blender.
