Penzey's Pumpkin Pecan Pie

[aklap]

This is an adaptation of a recipe found in a Penzey's Spice Catalog

Pie
1 8.5" GF pie crust or mix. [used GF Pantry Perfect Pie Crust Mix].
1 15oz. Can of pumpkin
1/3 cup of brown sugar
1/3 cup sugar
1 1/2 teaspoon pumpkin pie spice
1/8 teaspoon salt
1 teaspoon GF vanilla extract [used McCormick's]
2 eggs, well beaten
1/2 cup of evap. milk

Topping
1/4 cup of butter unmelted
1/2 cup of brown sugar
3/4 cup of coarsely chopped pecans


Make GF pie crust per mix directions. Press or roll into 8.5" pie tin.

Preheat oven to 350
Combine pumpkin, brown sugar, sugar, pumpkin pie spice, salt, vanilla, eggs & milk into mixing bowl. Mix well.
Pour mixture into unbaked GF pie crust.
Bake at 350 for 40 minutes.

Mix topping ingredients until crumbly.
After pie has baked 40 minutes, sprinkle mixture on pie and bake for another 25 minutes.
Cool and refrigerate for a couple of hours for best slicing.


Peg Notes:

Original recipe calls for:

3/4 tsp of Penzey's China Cinnamon
3/4 tsp of Penzey's Powdered Ginger
1/2 cup of milk

I just used the pumpkin pie spice mix I normally use. I used evaporated milk to add to the richness.

Next time, I might try cutting back the brown sugar to see how it tastes. It was a bit too sweet for my tastes. I didn't hear any complaints from my BIL [who is a picky eater]


Al Notes:

I didn't find it too sweet. I did find that the pumpkin flavor is not as strong as a plain pumpkin pie. Peg said this is probably due to the fact that this pie doesn't have as much spice mix.

I'd like to try TEC's Perfect Pie Crust everyone has been raving about. Hint Hint Peg.

I really liked it, I will ask for it again
_________________
Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa