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...Contributed by Betty LaPlante |
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2 eggs 1 can (l6 ounces) pumpkin l can (l2 ounces)evaporated milk 1 cup brown sugar, divided 1 deep-dish or 2 regular pie crust shells 1 cup pecan pieces 2 tablespoons butter, melted 2 teaspoons pumpkin pie spice |
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Heat oven and baking sheet to 375 degrees. In large bowl whisk together eggs, pumpkin, evaporated milk, 3/4 cup sugar and pumpkin pie spice. If using deep-dish crust, recrimp edges to stand 1/2 inch above rim. Place frozen pie crust on pre-heated baking sheet. Pour filling into crust. Bake 30 min (20 minutes for regular crusts). In small bowl combine remaining 1/4 cup sugar, pecans and melted butter. Crumble over top of partially baked pie. Bake an additional 20 to 30 minutes until a knife inserted in center comes out clean. Yields 8 servings, or 12 with regular crust. ENJOY, AND HAVE A HAPPY THANKSGIVING! |
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