Holiday Pumpkin Pie
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Finely chopped pecans||1⁄4 Cup (4 tbs)|
|Canned pumpkin||16 Ounce (1 Can)|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Pumpkin pie spice||1 Tablespoon|
|All purpose flour||1 Tablespoon|
|Half and half||1 Cup (16 tbs)|
|Eggs||2 , beaten|
|9 inch pastry crust||1|
Preheat oven in Convection Bake to 375°F (*350°F).
Combine 1/2 cup brown sugar and flour. Cut in butter until crumbly. Stir in nuts. Set aside.
In large mixing bowl. Blend together pumpkin, 1 cup brown sugar, pumpkin pie spice, flour, salt, half and half and eggs. Pour filling into pastry-lined pie plate.
Convection Bake for 45 to 50 minutes. Sprinkle with brown sugar-nut mixture and continue baking 10 to 15 minutes or until knife inserted near center comes out clean.