Pumpkin Pie with Crunchy Pecan Topping

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Pumpkin Pie with Crunchy Pecan Topping

     

2 c  Pumpkin; Mashed, Canned

3/4 c  Sugar

1 ts Cinnamon; Ground

1/2 ts Ginger; Ground

1/4 ts Cloves; Ground

1/2 ts Salt

2 ea Eggs; Lg

13 oz Evaporated Milk; 1 Cn

1 ea Unbaked 9-inch Pie Shell

 

Crunchy Pecan Topping:

3 tb Butter Or Margarine, softened

2/3 c  Brown Sugar; Firmly Packed

2/3 c  Pecans; Coarsely Chopped

 

Preheat oven to 425 Degrees F.

Combine the pumpkin, sugar, cinnamon, ginger, cloves, and salt in a

bowl; mix well.

Add the eggs and evaporated milk.  Beat until smooth.

 

Pour into the unbaked pie shell.

Bake for about 15 minutes; reduce the temperature to 350 degrees and

bake for an additional 45 minutes or until a knife inserted comes out

clean.  Cool on a wire rack.

Prepare the Crunchy Pecan topping and sprinkle over the cooled pie.

 

Place pie under the broiler just until the mixture begins to bubble,

about 1 minute.

Cool to room temperature on a wire rack.

 

For Crunchy Pecan Topping:

Place the butter, brown sugar, and pecans in a bowl and mix with a fork

until crumbly.