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Topped Pumpkin Pie


Thursday, January 01, 2004
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.
Nutrition Facts:
Kimberley Bevins, author of Timeless Treasures. E-mail
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