Pumpkin-pecan Pie

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

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

Recipe

• 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.