Pecan Glazed Pumpkin Pie
Yield
servingsPrep
50 minCook
70 minReady
120 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 16 | ounces |
canned pumpkin purée
|
|
| 12 | ounces |
evaporated milk
|
|
| 1 | cup |
brown sugar
packed, divided |
*
|
| 2 | teaspoons |
pumpkin pie spice
|
|
| 1 | each |
pie shell (9 inch)
deep dish, frozen |
|
| 1 | cup |
pecans
chopped |
|
| ¼ | cup |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 462.4 | ml/g |
canned pumpkin purée
|
|
| 346.8 | ml/g |
evaporated milk
|
|
| 237 | ml |
brown sugar
packed, divided |
*
|
| 1E+1 | ml |
pumpkin pie spice
|
|
| 1 | each |
pie shell (9 inch)
deep dish, frozen |
|
| 237 | ml |
pecans
chopped |
|
| 59 | ml |
butter
melted |
|
Directions
Preheat oven to 375~.
In large bowl, using a wire whisk, whisk together eggs, pumpkin, evaporated milk, ¾ cup brown sugar and pumpkin pie spice.
Place frozen pie crust on preheated baking sheet.
Pour filling into crust.
Bake 40 minutes.
In small bowl, combine remaining ¼ cup sugar, pecans and melted butter.
Crumble over top of partially baked pie. Bake an additional 30 minutes, or until tested done.
