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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A wonderful aromatic pumpkin pie with a twist on the crust. Happy Holidays! Ingredients:
pie crust |
1 10 deep-dish piecrust, unbaked |
3 tbsps. butter |
1/3 cup firmly packed light brown sugar |
1/3 finely chopped pecans |
custard |
1 cup evaporated milk |
1/2 cup water |
3 eggs |
1 1/2 cups canned pumpkin |
1/2 cup sugar |
1/2 cup firmly packed light brown sugar |
1/4 tsp. salt |
2 1/2 tsp. pumpkin pie spice |
whipped topping |
1 12 oz. container whipped topping, thawed |
1 tsp. maple flavoring |
Directions:
1. Cream butter and sugar; add pecans. Press on top of piecrust. Bake at 450* for 10 minutes. Cool. Reduce oven to 350* for later use.
2. Custard: Scald milk with water in a small pan. Beat eggs in a large bowl. Stir in pumpkin, both sugars, salt and spice. Beat in milk mixture. Pour into prepared pie crust. Bake at 350* for 50 minutes, or until set but soft. Cool and garnish with whipped topping before serving
3. Whipped Topping: Fold maple flavoring into whipped topping. Serve on pumpkin pie.
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