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Pumpkin-Pecan Pie | ||||||||||||||
Course : Pies Serves: 6 |
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Ingredients:
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Preparation / Directions: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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Nutritional Information:354 Calories (kcal); 14g Total Fat; (35% calories from fat); 7g Protein; 52g Carbohydrate; 80mg Cholesterol; 269mg Sodium | ||||||||||||||