Preparation:
Combine 3 3/4 cup pumpkin, milk, eggs and season-ings in processor bowl.
Pulse just until blended. Fit pastry into pie plate, pour pumpkin mixture
into pastry shell. Bake at 375 degrees for 50 - 55 minutes or until knife
inserted halfway between center and edge of pie comes out clean. Cool
slightly. Sprinkle chopped pecans around outer edge of pie. Combine sugar
and whipping cream in small pan; cook over medium heat, stirring
constantly, until sugar dissolves. Reduce heat and simmer 5 minutes; let
cool 5 minutes. Spoon over pecans.
NOTE: 2 cans pumpkin may be substituted for 3 3/4 cup fresh pumpkin. |
