Pumpkin-pecan pie
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Pumpkin-pecan pie
  Pie    Vegetables  
Last updated 6/12/2012 12:57:51 AM. Recipe ID 20522. Report a problem with this recipe.
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      Title: Pumpkin-pecan pie
 Categories: Desserts, Pies, Vegetables
      Yield: 6 servings
      2 c  Pumpkin; Mashed, Canned
    3/4 c  Sugar
      1 t  Cinnamon; Ground
    1/2 t  Ginger; Ground
    1/4 t  Cloves; Ground
    1/2 t  Salt
      2 ea Eggs; Lg
     13 oz Evaporated Milk; 1 Cn
      1 ea Unbaked 9-inch Pie Shell

MMMMM-------------------CRUNCHY PECAN TOPPING------------------------
      3 tb Butter Or Regular Margarine
    2/3 c  Brown Sugar; Firmly Packed
    2/3 c  Pecans; Coarsely Chopped
  Combine the pumpkin, sugar, spices and salt in a bowl mixing well.
  Add the eggs and evaporated milk.  Beat until smooth, using a rotary
  beater or an electric mixer. Pour into the unbaked pie shell. Bake in
  a preheated 425 Degrees F oven for 15 minutes and then reduce the
  temperature to 350 degree F. and bake for an additional 45 minutes or
  until a knife inserted halfway between the center and edge comes out
   Cool on a wire rack.  Prepare the crunch Pecan topping and sprinkle
  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 minute. Cool to room temperature on a wire rack. CRUNCHY
  PECAN TOPPING: Place the softened butter, brown sugar, and pecans in
  a bowl and mix until crumbly with a fork.

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Recipe ID 20522 (Apr 03, 2005)

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