-PIE FILLING-
2 c Pumpkin; Mashed, Canned
1 c Granulated Sugar
1 tb Cornstarch
1 1/2 ts Cinnamon; Ground
1/2 ts Ginger; Ground
1/2 ts Nutmeg; Ground
1/2 ts Allspice; Ground
1/2 ts Cloves; Ground
1/2 ts Salt
2 Eggs; Lg
13 oz Evaporated Milk; 1 Cn
1 Unbaked 9-inch Pie Shell
-CRUNCHY PECAN TOPPING-
3 tb Butter Or Regular Margarine
2/3 c Brown Sugar; Firmly Packed
2/3 c Pecans; Coarsely Chopped
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
Yields
6 Servings