2 ea Eggs; slightly beaten 1/2 ts Ground allspice
3 c Mashed cooked pumpkin 1/4 ts Ground cloves
12 oz Can evaporated milk 1/4 ts Ground nutmeg
1 c Sugar 1 ea Unbaked 10-inch pastry shell
1/4 c All-purpose flour 1/4 c Butter or margarine; melted
1 ts Vanilla extract 1/2 c All-purpose flour
1/2 ts Salt 1/2 c Firmly-packed brown sugar
1/2 ts Ground cinnamon 1/2 c Chopped pecans
1/2 ts Ground ginger
Combine eggs, pumpkin, milk, 1 cup sugar, 1/4 cup flour, vanilla,
salt, and spices; blend well. Pour mixture into pastry shell. Bake
at 400 degrees F for 10 minutes. Reduce heat to 350 degrees, and
bake an additional 35 minutes.
Combine butter, 1/2 cup flour, and 1/2 cup brown sugar; blend
well. Stir in pecans; sprinkle mixture on pie. Bake at 350 degrees F
for 10 minutes. Yield: one 10-inch pie.
From Helen H. Dosier of North Carolina; in October, 1987 “Southern
Living” Typos by Jeff Pruett
Yields
1 x 10″ pie