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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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-Adopted Recipe- Ingredients:
2 cups canned pumpkin, mashed |
3/4 cup sugar |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon ground cloves |
1/2 teaspoon salt |
2 large eggs |
1 (13 ounce) can evaporated milk |
1 unbaked 9-inch pie shell |
3 tablespoons butter |
2/3 cup pecans, coarsely chopped |
2/3 cup brown sugar, firmly packed |
Directions:
1. Combine the pumpkin, sugar, spices and salt in a bowl mixing well.
2. Add the eggs and evaporated milk.
3. Beat until smooth, using a rotary beater or an electric mixer.
4. Pour into the unbaked pie shell.
5. Bake in a preheated oven at 425 degrees Fahrenheit for 15 minutes and then reduce the temperature to 350 degree and bake for an additional 45 minutes or until a knife inserted halfway between the center and edge comes out clean.
6. Cool on a wire rack.
7. CRUNCHY PECAN TOPPING: Place the softened butter, brown sugar, and pecans in a bowl and mix until crumbly with a fork. Sprinkle over the cooled pie. Place the pie under the broiler (5 inches from the heat source) until the mixture begins to bubble, about 1 minute.
8. Cool to room temperature on a wire rack.
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