pecan ii

Ingredients

• Servings: 1
• 1 (9 inch) pie shell
• 1/2 cup white sugar
• 1/4 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 cup solid pack pumpkin puree
• 1 cup milk
• 2 eggs
• 1 egg yolk
• 1 egg white
• 1/2 cup chopped pecans

Recipe

• preheat oven to 425 degrees f (220 degrees c).
• in a medium bowl, mix sugar, salt, cinnamon, nutmeg, cloves, and ginger. add pumpkin, then blend in milk.
• in a separate bowl, beat the 2 whole eggs and separated egg yolk until light. stir into pumpkin mixture. beat the remaining egg white until soft peaks form, then fold into pumpkin mixture.
• sprinkle 1/2 of the pecans the unbaked pie shell. pour pumpkin mixture over these, then sprinkle remaining pecans on top. bake in preheated oven for 15 minutes, then reduce heat to 400 degrees f (200 degrees c). bake 20 more minutes, or until a knife inserted in center comes out clean. the filling will be slightly puffed, but will fall evenly upon cooling.