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
3/4 c Sugar
1 ts Cinnamon; Ground
1/2 ts Ginger; Ground
1/4 ts Cloves; Ground
1/2 ts Salt
2 Eggs; Lg
13 oz Evaporated Milk; 1 Cn
1 Unbaked 9-inch Pie Shell
-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 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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