Search by recipe or ingredient

CRUNCHY PECAN TOPPING
3 tablespoons of butter Or Regular Margarine
2/3 cup of brown Sugar; Firmly Packed
2/3 cup of pecans, coarsely chopped

PIE FILLING: Combine the pumpkin, sugar, cornstarch, spices and salt in a bowl mixing and mix 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 425ºF.  oven for 15 minutes and then reduce the oven temperature to 350ºF.  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 mixture 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 mix until crumbly with a pastry blender.

From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini