This is a a recipe that was featured in the Penzey’s spice catalog. It’s my favorite pumpkin pie recipe!
INGREDIENTS:
One 9 inch unbaked pie shell
One 15 oz. can solid pack pumpkin
1/3 cup brown sugar
1/3 cup granulated sugar
3/4 tsp. china cinnamon
3/4 tsp. powdered ginger
1/8 tsp. salt
1 tsp. pure vanilla extract
2 eggs, well beaten
1/2 cup milk
TOPPING:
1/4 cup butter
1/2 cup brown sugar
3/4 cup coarsely chopped pecans
Preheat oven to 350 degrees. In a mixing bowl, combine the pumpkin, brown sugar, granulated sugar, cinnamon, ginger, salt, vanilla, eggs, and milk. Mix until well blended. Pour into the unbaked pie shell. Bake at 350 degrees for 40 minutes. Meanwhile mix the last 3 ingredients until crumbly. Sprinkle the toping on the pie and bake an additional 25 minutes. Cool and refrigerate at least a few hours for easiest slicing.
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