Pumpkin Orange Crunch Pie

Ingredients:

Pie

• 1 cup brown sugar
• 1 tbsp corn starch
• ¾ tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• ¼ tsp salt
• 1 lb pumpkin (canned, about 2 cups)
• 14½ oz evaporated milk (1â…” cups)
• 2 eggs (slightly beaten)
• 1 pastry shell (9", unbaked)

Topping

• 1 tbsp brown sugar
• 1 tbsp butter
• 1 tbsp all-purpose flour
• ½ cup pecans (chopped)
• 2 tsp orange peel (grated)

Instructions:

1. Preheat oven to 400°
2. Combine 1 cup brown sugar, cornstarch, cinnamon, ginger, nutmeg, cloves, salt and pumpkin.
3. Stir in milk and eggs.
4. Pour into pastry shell. (Crimp edges high – filling is generous.)
5. Bake for 40 minutes.
6. Meanwhile, combine topping ingredients. Spoon over baked pie and return to oven for 5 to 10 minutes more or until a knife comes out clean. Cool. Serve.

Servings: 8

Source: Pie Cookbook