3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15oz) Pure pumpkin
1 can (12fl oz) evaporated milk
2 unbaked pie crust (I use Pillsbury)
1cup of brown sugar
2 tablespoons of butter or margarine
1 1/2 cup of crushed pecans
Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar/spice mixture. Gradually stir in evaporated milk
Unfold one pie crust and press into pie pan. Go around edges and wave the pie dough to make a pretty crust edge
Pour mixture into pie shell
Bake in preheated oven at 425 degrees F for 15min
Reduce temperature to 350 degrees, bake for 40 -50 minutes
While pie is baking:
In seperate bowl mix brown sugar and crushed pecans and cut in the butter until most of the brown sugar is mixed
About 10 to 15 minutes before the end of the bake time pull pie out of oven and put brown sugar mix on top and put back in oven for remaining bake time
Unroll the 2nd pie crust and with a leaf cutter cut some leaves out of the dough
With a butter knife make shallow cuts on the leaves to make the leaf veins
Place the leaves on a cookie sheet- make sure you put some over the edges so they have a realistic bend to them.
Add a little food coloring to some egg whites and brush it on the leaves..it will add dimension in color when they are baked.
Bake in oven at 350 degrees for about 8 min.
Once pie has cooled, placed leaves on the top!!
Yummy!! This is a combination of all my favorites...pumpkin pie, extra crust, and pecan topping!!