1 ea 16-ounce can pumpkin 1 ts Ground cinnamon
1 ea 14-ounce can sweetened 1/2 ts Ground ginger
-condensed milk 1/2 ts Ground nutmeg
2 ea Eggs; beaten 1/4 ts Salt
-SPICED NUT CRUST-
1 c All-purpose flour 1/4 c Plus 2 tablespoons butter
1/2 c Finely chopped pecans -or margarine; melted
1/4 c Light brown sugar; firmly 1/2 ts Ground cinnamon
-packed 16 ea To 18 pecan halves
The Pie:
Combine all ingredients except Spiced Nut Crust; stir well. Pour
into crust. Bake at 350 degrees F for 50 to 55 minutes or until set.
Remove from oven; let cool. Yield: one 9″ pie.
Spiced Nut Crust:
Combine all ingredients except pecan halves; stir well. Press onto
bottom and sides of a 9-inch pieplate. Press pecan halves onto rim of
crust at 1-inch intervals. Yield: one 9-inch pie shell.
Mrs. L.D. Howell of North Carolina in December, 1987 “Southern Living”
Typos by Jeff Pruett
Yields
1 x 9″ pie