Holiday Pumpkin Pie Recipe
Ingredients
| Firmly packed brown sugar | 1/2 Cup (16 tbs) | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Butter | 1/4 Cup (16 tbs) | |
| Pecans | 1/4 Cup (16 tbs), finley chopped | |
| Pumpkin | 1 Can (10oz) | |
| Firmly packed brown sugar | 1 Cup (16 tbs) | |
| Pumpkin pie spice | 1 Tablespoon | |
| All purpose flour | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Half and Half | 1 Cup (16 tbs) | |
| Eggs | 2 , beaten | |
| Pastry for-crust (9-inch) pie | ||
Directions
Preheat oven in Convection Bake to 375°F (*350°F).
Combine 1/2 cup brown sugar and flour. Cut in butter until crumbly. Stir in nuts. Set aside.
In large mixing bowl. Blend together pumpkin, 1 cup brown sugar, pumpkin pie spice, flour, salt, half and half and eggs. Pour filling into pastry-lined pie plate.
Convection Bake for 45 to 50 minutes. Sprinkle with brown sugar-nut mixture and continue baking 10 to 15 minutes or until knife inserted near center comes out clean.
Combine 1/2 cup brown sugar and flour. Cut in butter until crumbly. Stir in nuts. Set aside.
In large mixing bowl. Blend together pumpkin, 1 cup brown sugar, pumpkin pie spice, flour, salt, half and half and eggs. Pour filling into pastry-lined pie plate.
Convection Bake for 45 to 50 minutes. Sprinkle with brown sugar-nut mixture and continue baking 10 to 15 minutes or until knife inserted near center comes out clean.
Chef
