Ingredients Jump to Instructions ↓

  1. 2 c Pumpkin; Mashed, Canned

  2. 3/4 c Sugar

  3. 1 t Cinnamon; Ground

  4. 1/2 t Ginger; Ground

  5. 1/4 t Cloves; Ground

  6. 1/2 t Salt

  7. 2 ea Eggs; Lg

  8. 13 oz Evaporated Milk;

  9. 1 Cn

  10. 1 ea Unbaked 9-inch Pie Shell


  12. 3 tb Butter Or Regular Margarine

  13. 2/3 c Brown Sugar; Firmly Packed

  14. 2/3 c Pecans; Coarsely Chopped

  15. 425 Degrees F oven for 15 minutes and then reduce the temperature to

  16. 45 minutes or until a knife inserted halfway between the center and edge comes out clean. Cool on a wire rack. 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. CRUNCHY PECAN TOPPING: Place the softened butter, brown sugar, and pecans in a bowl and mix until crumbly with a fork.


Send feedback