• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Pumpkin-Pecan Pie

  • Recipe Submitted by on

Category: Pies, Desserts, Vegetables

 Ingredients List

  • 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


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.


Place the softened butter, brown sugar, and pecans in a bowl and mix until
crumbly with a fork.

Farm Journal's Pie Cookbook and file from Eagle's Nest "MMPies"

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