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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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A great combination of pumpkin pie and pecan pie Ingredients:
9 inches unbaked pie shells |
15 ounces plain pumpkin puree |
1/3 cup brown sugar |
1/3 cup granulated sugar |
2 teaspoons cinnamon |
1 teaspoon ground ginger |
1/2 teaspoon allspice |
1 pinch ground cloves |
1/8 teaspoon salt |
1 teaspoon pure vanilla extract |
2 eggs, well beaten |
1/2 cup milk |
1/4 cup butter |
1/2 cup brown sugar |
3/4 cup pecans, coarsely chopped |
Directions:
1. Preheat oven to 350°F.
2. In mixing bowl combine pumpkin, brown and granulated sugar, cinnamon, ginger, allspice cloves, salt vanilla, eggs and milk.
3. Mix until blended.
4. Pour into unbaked pie shell.
5. Bake at 350°F for 40 minutes.
6. While baking prepare topping.
7. For the topping, mix 1/4 cup butter, 1/2 cup brown sugar and 3/4 cups chopped pecans until crumbly.
8. Sprinkle the topping on the pie and bake an additional 25 minutes.
9. Cool and refrigerate for a few hours to make slicing easier.
10. Can be prepared the day before.
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