"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Easy pumpkin pie with crunch topping Recipe

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This recipe for Easy pumpkin pie with crunch topping, by , is from Putter's Hill Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cheryl George


1 graham cracker pie crust
1 - 15 oz can pumpkin
1 - 14 oz can sweetened condensed milk
1 egg
1/4 tsp pumpkin pie spice
1/2 tsp salt
2 Tbsp all purpose flour
2 Tbsp cold butter
1/4 cup brown sugar, packed
3/4 cup chopped pecans

Preheat oven to 425 degrees.
In a mixing bowl, combine pumpkin, condensed milk, egg, pumpkin pie spice and salt.

Mix well and pour into the pie crust.

Bake 15 minutes. Remove from the oven and reduce temperature to 350 degrees.

In a small bowl combine brown sugar, and flour. Cut in butter until crumbly.

Stir in pecans and sprinkle mixture evenly over the pie.

Bake 40 minutes or until knife inserted 1 inch from the edge comes out clean.




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