Preheat oven to 450*
2 eggs
1/2 cup sugar
1/2 cup brown sugar, packed
1 Tbs. flour
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/2 tsp. salt
1 can (16 oz) pumpkin
1 can (14 oz) condensed milk
1 unbaked 9 inch deep dish pie shell
Topping:
2 Tbs., butter or margarine, very soft
1 Tbs. grated orange rind, optional
1/4 cup brown sugar, packed
3/4 cup whole pecans
Prepare the pie shell. Combine eggs, sugar, 1/2 cup brown sugar, flour, spices and salt. Blend in pumpkin and condensed milk. Mix well. Pour into pie shell. Bake at 450* for 10
minutes, then reduce heat to 350* and bake 30-40 minutes longer until firm on top. This will be when the pie looks like it has 10 more minutes to bake. Make the pecan topping by combining the 4 topping ingredients. Sprinkle pecan mixture over pie the last 10 minutes of baking, and bake another 10 minutes before removing from the oven.
2 eggs
1/2 cup sugar
1/2 cup brown sugar, packed
1 Tbs. flour
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/2 tsp. salt
1 can (16 oz) pumpkin
1 can (14 oz) condensed milk
1 unbaked 9 inch deep dish pie shell
Topping:
2 Tbs., butter or margarine, very soft
1 Tbs. grated orange rind, optional
1/4 cup brown sugar, packed
3/4 cup whole pecans
Prepare the pie shell. Combine eggs, sugar, 1/2 cup brown sugar, flour, spices and salt. Blend in pumpkin and condensed milk. Mix well. Pour into pie shell. Bake at 450* for 10
minutes, then reduce heat to 350* and bake 30-40 minutes longer until firm on top. This will be when the pie looks like it has 10 more minutes to bake. Make the pecan topping by combining the 4 topping ingredients. Sprinkle pecan mixture over pie the last 10 minutes of baking, and bake another 10 minutes before removing from the oven.
