Ingredients
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9 inches pastry crust, unbaked
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1/3 cup finely chopped pecans
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1/3 cup packed brown sugar
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2 tablespoons butter, softened
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2 eggs, well-beaten
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1 cup canned pumpkin
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2/3 cup packed brown sugar
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1 tablespoon all-purpose flour
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1/2 teaspoon salt
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1 1/4 teaspoons pumpkin pie spice (or combination of cinnamon, cloves, nutmeg & ginger)
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1 cup half-and-half cream or 1 cup evaporated milk
Instructions
- Preheat oven to 450.
- Fit pastry crust into 9" pie plate. Prick crust all over with fork.
- Combine pecans, 1/3 cup brown sugar, and butter in a small bowl, and press firmly into bottom of unbaked crust.
- Bake 10 minutes.
- Stir together eggs, pumpkin, 2/3 cup brown sugar, tablespoon of flour, salt, and spices. Gradually blend in half-n-half or evaporated milk until mixture is smooth & creamy. Pour into partially baked shell.
- Bake at 450 degrees for 10 minutes, then reduce heat to 325 degrees and bake an additional 40-45 minutes.