Holiday Pumpkin Pie
Holiday Pumpkin Pie is an moderately easy dinner. Made with 1 1/2 c. pumpkin, cooked (or canned), 1 c. brown sugar, firmly packed, 1 2/3 c. evaporated milk (tall can), 3 eggs and 1 1/4 tsp. cinnamon, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
Fit pastry loosely into pie pan. Fold edge to form standing rim; flute. Prick crust with fork. Combine 1/3 cup pecans,
1/3 cup brown sugar and soft butter; press firmly into bottom of pie shell. Combine pumpkin, 1 cup brown sugar, evaporated milk, eggs, salt, spices, orange juice and boiling water in a large mixing bowl until well blended (I use my mixer). Pour mix into pie shell and bake in preheated oven at 450Β° for 45 to 55 minutes. To keep crust from burning, cover edge with foil after 20 minutes baking time. Chill. Top with whipped cream or whipped topping and serve. Makes 8 servings.
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