My family loves holiday traditions so, of course, we had to have pumpkin pie at Thanksgiving, even though it was far from being a favorite dessert until my mom made it like this. This version is enjoyed by all, especially served with freshly whipped cream or ice cream.
Ingredients
+ 1 9-inch refrigerated pie crust
+ 2 cups of cooked pumpkin
+ ¾ cup sugar
+ 1/8 teaspoon each of cinnamon, nutmeg and allspice
+ 1 teaspoon flour
+ 2 eggs, beaten
+ ¼ cup milk
+ Pinch of salt
Topping
+ 2 tablespoons melted butter
+ ½ cup brown sugar
+ ½ cup chopped pecans
Directions
1. Unroll the pie crust and fit into the pie plate.
2. Combine the remaining ingredients and mix well. Pour into pie crust.
3. Bake at 350 degrees for 40 minutes.
4. Mix all topping ingredients until crumbly.
5. Sprinkle topping over pie and bake an additional 5 to 10 minutes.
Barbara's Pro-Tip To Avoid a Soggy Pie Crust
Blind bake the crust before adding the filling. To do this, line the crust with foil and then fill with pie weights or dried beans. Bake at 350 degrees for about 10 minutes before adding the filling –this allows the crust to crisp a bit before adding the wet filling.
