Pumpkin-pecan Pie Robert

---------- Recipe via Meal-Master (tm) v8.02

Title: PUMPKIN-PECAN PIE ROBERT
Categories: Desserts, Pies
Yield: 6 servings

--------------------------------PIE FILLING--------------------------------
2 c Pumpkin; Mashed, Canned
1 c Granulated Sugar
1 tb Cornstarch
1 1/2 t Cinnamon; Ground
1/2 t Ginger; Ground
1/2 t Nutmeg; Ground
1/2 t Allspice; Ground
1/2 t Cloves; Ground
1/2 t Salt
2 Eggs; Lg
13 oz Evaporated Milk; 1 Cn
1 Unbaked 9-inch Pie Shell

---------------------------CRUNCHY PECAN TOPPING---------------------------
3 tb Butter Or Regular Margarine
2/3 c Brown Sugar; Firmly Packed
2/3 c Pecans; Coarsely Chopped

---------------------------------DIRECTIONS---------------------------------

PIE FILLING:
Combine the pumpkin, sugar, cornstarch, spices and
salt in a bowl mixing and mix well. Add the eggs and
evaporated milk. Beat until smooth, using a wire
whisk. Pour into the unbaked pie shell. Bake on the
lowest rack of a preheated 425 Degrees F. oven for 15
minutes and then reduce the oven temperature to 350
degree F. and bake for an additional 45 minutes or
until a knife inserted halfway between the center and
edge comes out clean. Cool on a wire rack. Prepare the
Crunchy Pecan Topping and sprinkle evenly over the
cooled pie then place the pie under the broiler flame
(5-inches from the heat source) until the mixture
begins to bubble, about 1 to 1-1/2 minutes. Cool to
room temperature on a wire rack. Refrigerate until
serving.
CRUNCHY PECAN TOPPING:
Place the softened butter, brown sugar, and pecans in
a bowl and mix until crumbly with a pastry blender.

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