Friday, August 23, 2013

#2868 - Pecan Pumpkin Pie

(by Shirley McNevich)

1 unbaked pie crust dough
1 - 15oz. can Libby's canned pumpkin
1 - 12oz. can Carnation evaporated milk (NOT condensed)
2 beaten eggs
3/4 cup white sugar
1 tsp. cinnamon
1/2 tsp. salt
Topping: 1/2 cup flour; 1/3 cup Domino's dark brown sugar (packed); 3 TBSP butter (cut into small pieces); 1/2 cup chopped pecans; 1/2 tsp. salt; 1/4 tsp. cinnamon

In a bowl add pumpkin, white sugar and beaten eggs--stir with a spoon until mixed. Add 1/2 tsp. salt and 1 tsp. cinnamon--stir to mix. Add evaporated milk--stir until smooth. Grease a pie plate--insert pie dough, flute the edges and spray the inside of the dough with Pam. Pour the pumpkin mixture into the pie dough. In a separate bowl add flour, brown sugar, butter pieces, 1/2 tsp. salt and 1/4 tsp. cinnamon--mix with a pastry blender to make crumbs. Add the chopped pecans to the topping crumbs--stir to mix. Sprinkle the crumbs all over the top of the pie. Use small strips of foil to cover just the crust edges of the pie. Bake at 350 degrees for 40 minutes, remove foil strips from the crust edges, then bake another 15-20 minutes. To test for doneness, insert the blade end of a tableknife into the center of the pie--if knife comes out clean the pie is done.

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