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Recipe : Entry # 9622
Barbara Umland
Recipe Title
Pumpkin Pecan Pie
Recipe Theme
October: Pumpkin
Sand Mountain EC
1 unbaked Pillsbury piecrust
1 15-ounce can pumpkin (not pie mix)
½ cup light or dark brown sugar
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon salt
1 teaspoon vanilla
2 eggs, well beaten
½ cup evaporated milk

¼ cup butter, softened
½ cup light brown sugar
½ cup pecans, chopped
Line pie tin with pastry tucking overlap inward and pinch up edges. Using electric hand mixer, blend ingredients together in order listed. Bake in a preheated 350 degree oven for 40 minutes and then sprinkle on mixture of: ¼ cup butter, ½ cup light brown sugar and ½ cup chopped pecans. Bake an additional 25 minutes. Cool and refrigerate a few hours to set well for slicing. If a ginger snap crust is preferred use: 38 ginger snaps, ¼ cup finely chopped pecans mixed with ¼ cup melted butter.