Ginger Pumpkin Pie With Pecan Topping Recipe
Servings: 1
Ingredients
- 1 x Dough for a single 9" pie shell
- 2 x Large eggs
- 2/3 c. lightly packed brown sugar
- 1 tsp grnd cinnamon
- 1 Tbsp. finely minced crystallized ginger optional
- 1/2 tsp salt
- 1/4 tsp grnd nutmeg
- 1 x 14-ounce can pumpkin puree (about 1 1/2 c.) NOT pie filling
- 3/4 c. lowfat milk
- 1/2 c. sugar
- 1/2 c. brown sugar lightly packed
- 1/3 c. corn syrup
- 1 1/2 c. pecan halves
Directions
- Preheat oven to 425 F. Roll out dough and line a 9" pie plate. Don't prick bottom. Trim, turn and flute edges. Set aside, unbaked, while continuing with recipe.
- Break Large eggs into a large bowl. Whisk till blended. Stir in brown sugar, cinnamon, minced ginger, if using, salt and nutmeg till proportionately blended. Then add in pumpkin and lowfat milk, stirring till blended.
- Pour pumpkin mix into unbaked pie shell. Bake on bottom rack of oven just till crust is golden brown around edges, about 10 to 12 min.
- Reduce heat to 325 F and continue baking till pumpkin filling seems set in centerwhen lightly jiggled, about 45 to 50 min more. Place on a cooling rack while making topping.
- Meanwhile, while preparing topping, preheat broiler. In a large saucepan, combine sugars and corn syrup. Place over medium heat and cook, uncovered, stirring frequently, till sugar is completely dissolved, about 3-1/2 to 4 min. Remove from heat and stir in pecans. Proportionately spoon over hot pie filling. Place in center of oven.
- Watch carefully since topping may bubble in less than 1 minute. Remove from oven and place on cooling rack. Serve pie either hot or possibly at room temperature.
- Pie will keep well at room temperature for several hrs. For longer storage, cover cooled pie and chill for up to 2 days.
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