Pumpkin-pecan Pie Robert Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
PIE FILLING
2 cup: Pumpkin, Mashed, Canned
1 cup: Granulated Sugar,
1 tbsp: Cornstarch,
1 1/2 tsp: Cinnamon, Ground
1/2 tsp: Ginger, Ground
1/2 tsp: Nutmeg, Ground
1/2 tsp: Allspice, Ground
1/2 tsp: Cloves, Ground
1/2 tsp: Salt,
2: Eggs, Lg
13 ounce: Evaporated Milk, 1 Cn
1: 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
Directions:
PIE FILLING:
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 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
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.
CRUNCHY PECAN TOPPING:
Place the softened butter, brown sugar, and pecans in a bowl and mix
until crumbly with a pastry blender.
Source from luhu.jp
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 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
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.
CRUNCHY PECAN TOPPING:
Place the softened butter, brown sugar, and pecans in a bowl and mix
until crumbly with a pastry blender.
Source from luhu.jp