mrs. kuester's pumpkin pie
This is another wonderful recipe from my Mother-in-Love. Although Mrs. Kuester has been gone for many years, the recipe lives on and is a family favorite for holidays. What makes it so special is the brown sugar/pecan layer on the bottom crust. Mmmm! Enjoy!
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prep time
20 Min
cook time
1 Hr
method
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yield
6-8 serving(s)
Ingredients
- 1/3 cup dark brown sugar
- 1/3 cup finely chopped pecans
- 3 tablespoons melted butter
- 1 - store-bought or homemade pie crust
- 1 cup sugar, scant
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon cloves, ground
- 1/4 teaspoon allspice, ground
- 1/4 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 2 - eggs, beaten
- 1 1/4 cups evaporated milk
- 1 1/2 cups canned pumpkin
How To Make mrs. kuester's pumpkin pie
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Step 1Mix brown sugar, butter, and pecans until well-blended. Spread GENTLY into bottom of unbaked 9-inch pie shell, careful not to puncture the crust. Bake at 375 for 10 minutes. Watch carefully! Do not allow to burn. Allow to cool completely before adding filling.
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Step 2For filling, mix spices, sugar, and salt. Add beaten eggs, then pumpkin, and milk last. Mix well. Pour over cooled crust and bake at 375 for up to one hour, or until middle is set. You will need to cover the crust edges to prevent burning.
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Step 3Pie is great served alone, or with whipped cream or ice cream. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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