Pumpkin Pecan Pie
2 cups Pumpkin; Mashed -- Canned 3/4 cup Sugar 1 teaspoon Cinnamon -- Ground 1/2 teaspoon Ginger -- Ground 1/4 teaspoon Cloves -- Ground 1/2 teaspoon Salt 2 Eggs -- Lg 13 ounces Evaporated Milk -- 1 Cn 1 Unbaked 9-inch Pie Shell
CRUNCHY PECAN TOPPING 3 tablespoons Butter Or Regular Margarine 2/3 cup Brown Sugar -- Firmly Packed 2/3 cup Pecans -- Coarsely Chopped
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.
Pumpkin Pie I found this one in an old Pecan Recipe Book. ca. 1925
1 c. brown sugar 1/2 tsp. salt 1 tsp. ginger 1 tsp. cinnamon 1-1/2 cups cooked pumpkin 3 eggs 2-1/4 cups milk 1/2 cup grated pecans 1 Tbl. butter
Mix sugar, salt, and spice. Add pumpkin, eggs, milk, pecans and butter. Pour into an uncooked pastry shell and bake slowly 1 hour. |