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November 2018

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PumpkinPecan Pie Robert Recipe

PumpkinPecan Pie Robert recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print PumpkinPecan Pie Robert recipe  PDF


PIE FILLING 2 c Pumpkin Mashed, Canned
1 c Granulated Sugar
1 tb Cornstarch
1 1/2 t Cinnamon Ground
1/2 t Ginger Ground
1/2 t Nutmeg Ground
1/2 t Allspice Ground
1/2 t Cloves Ground
1/2 t Salt
2 Eggs Lg
13 oz Evaporated Milk 1 Cn
1 Unbaked 9 inch Pie Shell
CRUNCHY PECAN TOPPING 3 tb Butter Or Regular Margarine
2/3 c Brown Sugar Firmly Packed
2/3 c Pecans Coarsely Chopped
DIRECTIONS PIE FILLING: Combine the pumpkin, sugar, cornstarch, spices and salt in a bowl mi ing and mi well. Add the eggs and evaporated milk. Beat until smooth, using a wire whisk. Pour into the unbaked pie shell. Bake on the lowest rack of a preheated 425 Degrees F. oven for 15 minutes and then reduce the oven temperature to 350 degree F. and bake for an additional 45 minutes or until a knife inserted halfway between the center and edge comes out clean. Cool on a wire rack. Prepare the Crunchy Pecan Topping and sprinkle evenly over the cooled pie then place the pie under the broiler flame (5 inches from the heat source) until the mi ture begins to bubble, about 1 to 1 1/2 minutes. Cool to room temperature on a wire rack. Refrigerate until serving. CRUNCHY PECAN TOPPING: Place the softened butter, brown sugar, and pecans in a bowl and mi until crumbly with a pastry blender.

PumpkinPecan Pie Robert recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
633 people have voted
Last Reviewed on 2018-11-16



Friday, Nov 16 2018 Download & Print PumpkinPecan Pie Robert recipe  PDF   Desserts recipes RSS   New

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