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Pumpkin Pecan Pie

Yield one 9- inch pie


  • 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

How to Make It

  1. 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.

  2. 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.

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