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Pumpkin Pecan Pie

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    Source: www.allpierecipes.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. Pastry for 8 pie

    2. 1 lb. can cooked pumpkin

    3. 3/4 c. light brown sugar

    4. 2 eggs, beaten

    5. 1 1/2 tbsp. butter, melted

    6. 1 tbsp. molasses

    7. 1 1/2 tsp. pumpkin pie spice

    8. 1/2 tsp. salt

    9. 3/4 c. evaporated milk

    10. 3/4 c. shelled pecan halves

    11. 2 tbsp. brown sugar

    12. 1 tbsp. grated orange rind

    13. 1 tbsp. butter, softened

    14. Sweetened whipped cream (opt.)

    Instructions Jump to Ingredients ↑

    1. Preheat oven to 450 degrees. Line 8″ pie plate with pastry. Combine pumpkin, brown sugar, eggs, 1 1/2 tablespoons butter, molasses, spice, salt and milk. Pour into pastry. Bake in center of oven 10 minutes. Reduce heat quickly to 325 degrees. Bake 20 minutes.

    2. Meanwhile, blend together pecans, 2 tablespoons brown sugar, grated rind and softened butter. Sprinkle over pie. Bake 10 minutes more or until knife inserted in center comes out clean. Serve warm or chilled, topped with sweetened whipped cream if desired. Serves 6.

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