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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (16-ounce) can pumpkin |
1 1/4 cups milk, scalded |
1 1/2 cups firmly packed brown sugar, divided |
3 eggs, beaten |
1 tablespoon all-purpose flour |
1 teaspoon ground cinnamon |
1 teaspoon ground ginger |
1/4 teaspoon salt |
1 unbaked 9-inch pastry shell |
1/4 cup butter or margarine, melted |
3/4 cup chopped pecans |
Directions:
1. Combine pumpkin, milk, 1/2 cup brown sugar, eggs, flour, spices, and salt; beat 1 minute or until smooth at medium speed of an electric mixer. Pour into pastry shell; bake at 350° for 45 minutes.
2. Combine butter, 1 cup brown sugar, and pecans; mix well. Sprinkle pecan mixture evenly over top of pie. Reduce heat to 325°, and bake 25 minutes. Cool before serving.
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