For the Filling:2 c. pumpkin (a 15 oz. can works fine!) 1 (14 oz.) can sweetened condensed milk 2 eggs, beaten 1 tsp. cinnamon ½ tsp. ginger ½ tsp. nutmeg ½ tsp. salt ¼ c. sugar 1 (9-inch) unbaked pie shell For the Topping: 1/3 c. dark brown sugar ½ c. heavy cream ½ c. chopped nuts, such as pecans or walnuts
For the filling: Preheat oven to 350 degrees. Combine all filling ingredients well and pour into the unbaked pie crust. Bake for 35 to 40 minutes, until set; let cool slightly.
For the topping: In a medium saucepan, over low heat, mix all topping ingredients. Stir and cook 5 minutes; remove from heat and allow to cool slightly. Spoon over pie. Chill well before serving.
Kimberley Bevins, author of Timeless Treasures. E-mail firstname.lastname@example.org
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