Pumpkin Pecan Pie

Oxmoor House
one 9- inch pie


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1 (16-ounce) can pumpkin
1 1/4 cups milk, scalded
1 1/2 cups firmly packed brown sugar, divided
3 eggs, beaten
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
1 unbaked 9-inch pastry shell
1/4 cup butter or margarine, melted
3/4 cup chopped pecans


Combine pumpkin, milk, 1/2 cup brown sugar, eggs, flour, spices, and salt; beat 1 minute or until smooth at medium speed of an electric mixer. Pour into pastry shell; bake at 350° for 45 minutes.

Combine butter, 1 cup brown sugar, and pecans; mix well. Sprinkle pecan mixture evenly over top of pie. Reduce heat to 325°, and bake 25 minutes. Cool before serving.

Created date

February 2010