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Ингредиенты
- 1 x Refrigerated pie crust
- 1/4 c. Brown sugar
- 3 Tbsp. Room temp butter
- 1 c. Finely minced pecans
- 1/2 c. Brown sugar
- 1 Tbsp. Flour
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp Ginger
- 1/4 tsp Salt
- 1 can (16 ounce) pumpkin puree ( not Pie filling)
- 2 x Large eggs
- 1 c. Half & half
- 1 tsp Vanilla
Инструкции
- Place oven rack in lowest position. Preheat oven to 425. Fit crust into 9" pie pan. Cover loosely with foil. Bake for 10 min. Remove foil. Transfer pan to wire rack to cold. Leave oven temp at 425.
- Prepare Pecan topping: Beat together brown sugar & butter in a small bowl till well mixed. Stir in pecans. Reserve. Prepare pumpkin filling: Mix brown sugar, flour, cinnamon, nutmeg, ginger & salt in med sized bowl till well mixed. Stir in pumpkin, Large eggs, half & half & vanilla till smooth. Pour into shell. Sprinkle reserved topping over pumpkin filling. Bake in 425 oven for 15 min. Lower oven temp to 350. Bake 40 min longer or possibly till a knife inserted in center comes out clean. Cold on wire rack. Serve at room temp with whipped cream if you like.
