Pecan Topped Pumpkin Pie
|Unbaked 9 inch pie shell||1|
|Canned pumpkin||16 Ounce (1 Can)|
|Firmly packed light brown sugar||2⁄3 Cup (10.67 tbs)|
|Ground cinnamon||1 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Eggs||2 , beaten|
|Cream||2 Cup (32 tbs), scalded|
|Pecan halves||1 Cup (16 tbs)|
|Firmly packed light brown sugar||1⁄4 Cup (4 tbs)|
Prepare pie shell; set aside.
For filling, combine pumpkin, 2/3 cup brown sugar, and a mixture of spices and salt in a bowl.
Add the eggs and mix well.
Gradually add the scalded cream, stirring until mixture is smooth.
Pour filling into unbaked pie shell.
Bake at 400Â°F about 50 minutes, or until a knife inserted near center comes out clean.
Cool on rack.
For topping, melt the butter in a small skillet.
Add pecans; turn them with a spoon until coated with butter.
Turn nuts into a bowl containing 1/4 cup brown sugar; toss to coat thoroughly.
When pie is cool, arrange coated pecans, rounded side up, over the top in an attractive design.
Place under broiler about 3 inches from source of heat.
Broil 1 to 2 minutes.