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Categories:
brown sugar flour ground cinnamon ground ginger ground nutmeg salt pumpkin puree eggs milk vanilla pie crusts pecans brown sugar butter
Viewed: 48 - Published at: 4 years agoIngredients
- 12 cup brown sugar, firmly packed
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 12 teaspoon ground ginger
- 12 teaspoon ground nutmeg
- 12 teaspoon salt
- 1 (15 ounce) can pumpkin puree
- 2 large eggs
- 1 cup evaporated milk
- 2 teaspoons vanilla extract
- 1 (9 inch) pie crusts, unbaked
- 12 cup pecans, finely chopped
- 2 tablespoons brown sugar, firmly packed
- 2 tablespoons butter, softened
Method
- Preheat oven to 425 degrees F.
- In a large bowl combine brown sugar, flour, cinnamon, ginger, nutmeg, and salt.
- Add pumpkin, eggs, evaporated milk and vanilla; mix well.
- Pour into the unbaked pie crust.
- Bake 15 min, reduce temperature to 350 degrees F and bake an additional 15 minute.
- Meanwhile, in a small bowl combine pecans, brown sugar and butter; mix well.
- Sprinkle on top of the pie and bake 30 min longer or until center is set.
- Cool completely on a wire rack.
