Pumpkin-pecan Pie Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Pumpkin, Mashed, Canned
3/4 cup: Sugar,
1 tsp: Cinnamon, Ground
1/2 tsp: Ginger, Ground
1/4 tsp: Cloves, Ground
1/2 tsp: Salt,
2 each: Eggs, Lg
13 ounce: Evaporated Milk, 1 Cn
1 each: Unbaked 9-inch Pie Shell,
CRUNCHY PECAN TOPPING
3 tbsp: Butter Or Regular Margarine,
2/3 cup: Brown Sugar, Firmly Packed
2/3 cup: Pecans, Coarsely Chopped
Directions:
Combine the pumpkin, sugar, spices and salt in a bowl mixing well.
Add the eggs and evaporated milk. Beat until smooth, using a rotary
beater or an electric mixer. Pour into the unbaked pie shell. Bake in
a preheated 425 Degrees F oven for 15 minutes and then reduce the
temperature to 350 degree F. 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 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.
Source from luhu.jp
Add the eggs and evaporated milk. Beat until smooth, using a rotary
beater or an electric mixer. Pour into the unbaked pie shell. Bake in
a preheated 425 Degrees F oven for 15 minutes and then reduce the
temperature to 350 degree F. 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 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.
Source from luhu.jp