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Hearty Harvest Pumpkin Pie

  • 45minutes

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Source: www.foodchannel.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, H, D
MineralsZinc, Natrium, Fluorine, Silicon, Calcium, Potassium, Iron, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. CRUST:1 cup Pioneer Original or Buttermilk Biscuit & Baking Mix

  2. 1 cup old-fashioned rolled oats

  3. 1/2 cup Butter or margarine, melted

  4. 1/4 cup light brown sugar, packed

  5. FILLING:1 can (15 ounces) pumpkin

  6. 1 can (5 ounces) evaporated milk (2/3 cup)

  7. 2/3 cup granulated sugar

  8. 2 large eggs, beaten

  9. 1 1/2 teaspoons pumpkin pie spice

  10. 1/2 teaspoon salt

  11. 1/4 cup chopped pecans

Instructions Jump to Ingredients ↑

  1. Stir together crust ingredients; reserve 1/4 cup crumbs. Press remaining crumbs in bottom and up side of an 11-inch tart pan; set aside.

  2. Combine filling ingredients except pecans; pour into crust.

  3. Stir together reserved crumbs and pecans. Sprinkle over filling.

  4. Bake at 350°F for 45 to 50 minutes or until knife inserted near center comes out clean. Serve with dollops of sour cream or whipped cream, if desired.

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