Pecan Pumpkin Pie

Name: Pecan Pumpkin Pie
Total time: 65
Yield: 8
Ingredients: 2 eggs; 0.5 cup white sugar; 0.5 cup packed brown sugar; 1 tablespoon all-purpose flour; 1 teaspoon ground cinnamon; 0.25 teaspoon ground nutmeg; 0.25 teaspoon ground ginger; 0.5 teaspoon salt; 2 cups solid pack pumpkin puree; 1 (14 ounce) can sweetened condensed milk; 1 (9-inch) prepared pie crust; 2 tablespoons butter; 1 tablespoon orange zest; 0.25 cup packed brown sugar; 0.75 cup pecan halves

Recipe by Sheila J Grieshaber from allrecipes.com

Dessert 1 Hr. 5 Mins.

Ingredients

8 servings

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2 eggs
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0.5 cup white sugar
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0.5 cup packed brown sugar
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1 tablespoon all-purpose flour
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1 teaspoon ground cinnamon
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0.25 teaspoon ground nutmeg
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0.25 teaspoon ground ginger
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0.5 teaspoon salt

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2 cups solid pack pumpkin puree
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1 (14 ounce) can sweetened condensed milk
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1 (9-inch) prepared pie crust
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2 tablespoons butter
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1 tablespoon orange zest
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0.25 cup packed brown sugar
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0.75 cup pecan halves

Instructions

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.