One of the desserts a lot of people have at Thanksgiving and Christmas is pumpkin pie. I'm no exception. After I've had my Christmas turkey dinner, I love a good piece of homemade pumpkin pie with a small scoop of ice cream on top and a coffee. Imagine my surprise when I got the following recipe in an e-mail recently. Now I haven't tried it yet but then Christmas day is only 2 weeks from today so it may well end up as the dessert for that day.
INGREDIENTS
- 1 - 16 Oz. can pumpkin (do not use pumpkin pie filling)
- 1 Pre-made single pie crust (those you buy from the grocers, such as Tenderflake)
- 1 Cup honey
- 3/4 Tsp. salt
- 3/4 Tsp. ground nutmeg
- 3/4 Tsp. ground allspice
- 4 Eggs
- 3/4 Cup evaporated milk
TOPPING
- 1/3 Cup chopped pecans
- 1/4 Cup packed brown sugar
- 2 Tbsp. butter or margarine (softened)
Heat oven to 375°F. Remove pie crust from package, place flat on work surface. With rolling pin, roll crust into 13-inch round. Place in 10-inch deep-dish pie pan as directed on box for One-Crust Filled Pie.
In large bowl with electric mixer, beat pumpkin, honey, salt, nutmeg and allspice on medium speed until blended. Beat in eggs. On low speed, gradually add milk, beating until well blended. Pour into crust-lined pan.
Bake 45 to 55 minutes or until edge is set. Cool completely on wire rack, about 2 hours.
Set oven control to broil. In small bowl, mix topping ingredients; sprinkle over pie. Broil with top 4 to 6 inches from heat 2 to 3 minutes or until topping is bubbly. Store in refrigerator.
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