Pumpkin Pecan Pie Recipe

Ingredients

Unbaked 9” pie shell
2 eggs, slightly beaten
1 (1lb.) can pumpkin (or 2 cups fresh pumpkin)
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 13 oz. can evaporated milk
Caramelized Pecan Topping

Preparation

Step 1

• Blend together eggs and pumpkin. Stir in sugar, salt, cinnamon, ginger and cloves. Blend in milk.

• Turn into pie shell. Bake in hot oven (400o F.) 45 to 55 minutes or until knife inserted halfway between center and edge of pie comes out clean. Cool completely on rack.

Caramelized Pecan Topping
Combine 3 tablespoons soft butter or margarine, 2/3 cup brown sugar and 2/3 cup coarsely chopped pecans. Gently drop by spoonfuls over cooked pie to cover top. Broil 5” below heat until mixture begins to bubble, about 3 minutes. Watch carefully. (If cooked too long, top will turn syrupy.) Cool on rack.