1 9-inch pie shell; unbaked
1 16-ounce can solid pack pumpkin
12 ounces evaporated milk
1 cup brown sugar; firmly packed; divided
2 teaspoons pumpkin pie spice
1 cup Pecan Valley Pecan Pieces
¼ cup unsalted butter; melted
1. Preheat oven to 375ºF.
2. In large bowl, using a wire whisk, whisk together eggs, pumpkin, evaporated milk, ¾ cups brown sugar and pumpkin pie spice. Place frozen pie crust on preheated baking sheet. Pour filling into crust.
3. Bake in a preheated oven for 40 minutes.
4. In small bowl, combine remaining ¼ cup sugar, pecans and melted butter. Crumble over top of partially baked pie.
5. Bake an additional 30 minutes, or until tested done.
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