Shelly's Recipe

PUMPKIN PECAN PIE

Category: Pies - Cream and Custard

1 (9 inch) unbaked pie crust
1 cup pecans, chopped
1 (15 oz) can pumpkin puree
1 can sweetened condensed milk
2 eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt

Preheat oven to 425. Allow crust to come to room temperature. Press chopped pecans onto bottom of crust.

With mixer beat pumpkin, sweetened condensed milk , eggs, spices and salt. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350; bake 35 to 40 minutes longer. Cool. Garnish as desired. Refrigerate leftovers.