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Holiday pumpkin pie

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Ingredients/Components

cinnamon
eggs - 3 item
unbaked 9-inch pastry shell - 1 item
boiling water - 2 Tbsp
firmly packed brown sugar - 1/3 c
soft butter - 2 Tbsp
brown sugar, firmly packed - 1 c
orange juice - 1/4 c
pumpkin, cooked or canned
evaporated milk tall can
each: salt, nutmeg and ginger - 1/2 tsp
ground pecans, packed - 1/3 c

How to make holiday pumpkin pie:

Fit pastry loosely into pie pan. Fold edge to form standing rim; flute. Prick crust with fork. Combine 1/3 cup pecans, 1/3 cup brown sugar and soft butter; press firmly into bottom of pie shell. Combine pumpkin, 1 cup brown sugar, evaporated milk, eggs, salt, spices, orange juice and boiling water in a large mixing bowl until well blended (I use my mixer). Pour mix into pie shell and bake in preheated oven at 450° for 45 to 55 minutes. To keep crust from burning, cover edge with foil after 20 minutes baking time. Chill. Top with whipped cream or whipped topping and serve. Makes 8 servings.

Recipe categories: Eggs/dairy, Squash, Pumpkin.

Rating:

Average rating: 4, total votes: 8

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