You may also like
Categories:Viewed: 33 - Published at: 8 years ago
Ingredients
- 9 inches pastry crust, unbaked
- 1/3 cup finely chopped pecans
- 1/3 cup packed brown sugar
- 2 tablespoons butter, softened
- 2 eggs, well-beaten
- 1 cup canned pumpkin
- 2/3 cup packed brown sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1 1/4 teaspoons pumpkin pie spice (or combination of cinnamon, cloves, nutmeg & ginger)
- 1 cup half-and-half cream or 1 cup evaporated milk
Method
- Preheat oven to 450.
- Fit pastry crust into 9" pie plate. Prick crust all over with fork.
- Combine pecans, 1/3 cup brown sugar, and butter in a small bowl, and press firmly into bottom of unbaked crust.
- Bake 10 minutes.
- Stir together eggs, pumpkin, 2/3 cup brown sugar, tablespoon of flour, salt, and spices. Gradually blend in half-n-half or evaporated milk until mixture is smooth & creamy. Pour into partially baked shell.
- Bake at 450 degrees for 10 minutes, then reduce heat to 325 degrees and bake an additional 40-45 minutes.
