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Pumpkin Pecan Pie Recipe

   
 

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     Pumpkin Pecan Pie

Category   Desserts - Breads
Sub Category   None

Ingredients
2 frozen pie shells (defrosted)
2 eggs, slightly beaten
1 (1 lb) can pumpkin (2 cups)
3/4 c sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1 2/3 c light cream or evaporated milk (13 oz can)
 
carmelized pecan topping

Instructions
Blend together eggs and pumpkin. Stir in sugar, salt, cinnamon, ginger and cloves. Blend in cream. Turn into pie shell. Bake in 400 degree oven 45-55 minutes until knife inserted halfway between center and edge of pie comes out clean. Cool on rack Carmelized pecan topped- Combine 3 tbl soft butter or margarine, 2/3 c brown sugar and 2/3 c coarsely chopped pecans. Gently drop by spoonfuls over cooled pie to cover top. Broil 5 inches below heat until mixture begins to bubble, about 3 minutes. Watch carefully! If cooked too long it will burn syrupy. Cool.


Originally Submitted
11/3/2014





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