Here’s your Recipe of the Month for October. Takes your pumpkin pie to the next level! – Nida
CLASSIC PUMPKIN PIE WITH A TWIST
Pie crust – I get my recipe from the Crisco box. Store bought crust is also fine.
1 cup pure pumpkin
1 cup Carnation Evaporated milk
2/3 cup brown sugar
pinch of salt
1 tablespoon flour
2 lightly-beaten eggs
1/8 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
In small bowl mix these ingredients separately; 1/4 cup butter, 1/3 cup ground pecans and 1/3 cup brown sugar
In large bowl, combine pumpkin, milk, sugar, eggs, spices and flour. Beat at low speed until fully incorporated.
Prepare pie crust and place in pie plate, then spread the butter/pecan/brown sugar mixture carefully over the bottom of the crust before adding the pumpkin pie filling. Bake at 400 degrees for 50 minutes.