The best delicious Pumpkin-pecan Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pumpkin-pecan Pie recipe today!
Hello my friends, this Pumpkin-pecan Pie recipe will not disappoint, I promise! Made with simple ingredients, our Pumpkin-pecan Pie is amazingly delicious, and addictive, everyone will be asking for more Pumpkin-pecan Pie.
What Makes This Pumpkin-pecan Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pumpkin-pecan Pie.
Ready to make this Pumpkin-pecan Pie Recipe? Let’s do it!
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2 c Pumpkin; Mashed, Canned 1/2 t Salt
3/4 c Sugar 2 ea Eggs; Lg
1 t Cinnamon; Ground 13 oz Evaporated Milk; 1 Cn
1/2 t Ginger; Ground 1 ea Unbaked 9-inch Pie Shell
1/4 t Cloves; Ground
CRUNCHY PECAN TOPPING
3 tb Butter Or Regular Margarine 2/3 c Pecans; Coarsely Chopped
2/3 c Brown Sugar; Firmly Packed
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
clean.
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
Yields
6 servings
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