*  Exported from  MasterCook  *
 
                             PUMPKIN-PECAN PIE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts                         Pies
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Pumpkin -- Mashed, Canned
      3/4   c            Sugar
    1       t            Cinnamon -- Ground
      1/2   t            Ginger -- Ground
      1/4   t            Cloves -- Ground
      1/2   t            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 source)
   until the mixture begins to bubble, about 1 minute.  Cool to room
   temperature on a wire rack.
   CRUNCHY PECAN TOPPING:
   Place the softened butter, brown sugar, and pecans in a bowl and mix until
   crumbly with a fork.
  
 
 
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