Cooking Recipe Pumpkin-Pecan Pie Robert
Recipe Ingredients
PIE FILLING
CRUNCHY PECAN TOPPING
DIRECTIONS
Directions
PIE FILLING:
Combine the pumpkin, sugar, cornstarch, spices and salt in a bowl
mixing and mix well. Add the eggs and evaporated milk. Beat until
smooth, using a wire whisk. Pour into the unbaked pie shell. Bake on
the lowest rack of a preheated 425 Degrees F. oven for 15 minutes and
then reduce the oven 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
Crunchy Pecan Topping and sprinkle evenly 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 to 1-1/2 minutes. Cool to
room temperature on a wire rack. Refrigerate until serving.
CRUNCHY PECAN TOPPING:
Place the softened butter, brown sugar, and pecans in a bowl and mix
until crumbly with a pastry blender.