Pumpkin-Pecan Pie Robert

Recipe Ingredients

		Pie Filling
2 cups	474ml	Pumpkin; mashed - canned
1 cup	198g / 7oz	Granulated sugar
1 tablespoon	15ml	Cornstarch
1 1/2 teaspoons	7.5ml	Cinnamon - ground
1/2 teaspoon	2.5ml	Ginger - ground
1/2 teaspoon	2.5ml	Nutmeg - ground
1/2 teaspoon	2.5ml	Allspice - ground
1/2 teaspoon	2.5ml	Cloves - ground
1/2 teaspoon	2.5ml	Salt
2 teaspoons	10ml	Eggs (large)
13 oz	369g	Evaporated milk - 1 can
1		Unbaked 9-inch pie shell
		Crunchy Pecan Topping
3 tablespoons	45ml	Butter or regular margarine
2/3 cup	106g / 3.7oz	Brown sugar - firmly packed
2/3 cup	97g / 3.4oz	Pecans - coarsely chopped

Recipe Instructions

PIE FILLING: Combine the pumpkin, sugar, cornstarch, spices and salt in a bowl mixing and mix well. Add the eggs and a evaporated milk.

Beat until smooth, using a wire whisk. Pour into the unbaked pie shell.

Bake on the lowest rack of a preheated 425F oven for 15 minutes and then reduce the oven temperature to 350F and bake for an additional 45 minutes or until a knife inserted halfway between the center and edge comes out clean.

Cool on a wire rack.

Prepare the Crunchy Pecan Topping and sprinkle evenly over the cooled pie then place the pie under the broiler flame (5-inches from the heat source) until the mixture begins to bubble, about 1 to 1-1/2 minutes.

Cool to room temperature on a wire rack. Refrigerate until serving.

CRUNCHY PECAN TOPPING: Place the softened butter, brown sugar, and pecans in a bowl and mix until crumbly with a pastry blender.

Source:
Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 146

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