Thursday, November 15, 2007

~~Peacan Glazed Pumpkin Pie~~

A nutty twist can do a lot to spice up traditional pumpkin pie.

2 large eggs
1 (16-oz.) can solid pack pumpkin
1 (12-oz.) can evaporated milk
1 C. brown sugar, packed; divided
2 tsp. pumpkin pie spice
1 deep dish pie crust, frozen
1-C. pecans, chopped
1/4-C. butter, melted

Preheat oven to 375 F. In large bowl, using a wire whisk, whisk together eggs, pumpkin, evaporated milk, 3/4 C. brown sugar and pumpkin pie spice. Place frozen pie crust on preheated baking sheet. Pour filling into crust. Bake 40 minutes.
In small bowl, combine remaining 1/4 C. sugar, pecans and melted butter. Crumble over top of partially baked pie. Bake an additional 30 minutes, or until tested done. Serves 8.



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