Ingredients: 2/3 cup chopped pecans
1/3 cup brown sugar
2 Tbs. soft butter
1 unbaked 9-inch pie shell
2 eggs, slightly beaten
2/3 cup brown sugar
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
15 oz. can pumpkin
Scant 1/4 cup of evaporated milk Preheat oven to 425 degrees. Blend pecans, brown sugar and soft butter. Press into pie shell. Mix remaining ingredients. Pour into shell over pecan mixture. Bake 15 minutes in a 425-degree oven. Reduce to 350 degrees and bake for 40 minutes more. Pie is ready when knife inserted about 1 inch from the edge comes out clean. Cool on rack. We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Farmhands Favorite Pies: Recipes, Hints and How-To's From the Heartland
Model: 1570716773
Author: David Butler and Amy Butler
Sourcebooks Inc.
Naperville, IL 60540
Phone: 630-961-3900
Fax: 630-961-2168
Perfect Pies: Comforting Recipes From A Country Kitchen
Model: 0754803511
Author: Martha Day
Lorenz Books / Anness Publishing Inc.
Website: www.lorenzbooks.com
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