Prep Time:
15 mins
Cook Time:
50 mins
Total Time:
1 hr 5 mins
Servings:
8
Yield:
1 (9-inch) pie
Ingredients
2largeeggs
½cupwhite sugar
½cuppacked brown sugar
1tablespoonall-purpose flour
1teaspoonground cinnamon
¼teaspoonground nutmeg
¼teaspoonground ginger
½teaspoonsalt
2cupssolid pack pumpkin puree
1(14 ounce) cansweetened condensed milk
1pie crustpie crust
2tablespoonsbutter, softened
1tablespoonorange zest
¼cuppacked brown sugar
¾cuppecan halves
Directions
Preheat the oven to 450 degrees F (230 degrees C).
Combine eggs, sugars, flour, spices, and salt in a large bowl. Blend in pumpkin. Gradually add condensed milk; mix until well combined. Pour into prepared pie crust.
Bake pie in the preheated oven for 10 minutes. Meanwhile make the topping: Combine 2 tablespoons butter, 1 tablespoon grated orange rind, 1/4 cup brown sugar, and 3/4 cup whole pecans.
Reduce heat to 350 degrees F (175 degrees C) and continue to bake pie until filling is set, about 40 to 50 minutes longer. Top pie with pecan mixture 10 minutes before removing from the oven.
Nutrition Facts (per serving)
| 661 | Calories |
| 28g | Fat |
| 95g | Carbs |
| 11g | Protein |
text-body-100
Calories
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