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