Pumpkin Pecan Pie

Exclusively

By:

Roger Tim Johnson

Makes 1 Deep Dish Pie

""""""""""""""""""""""""""""""""""

`

1 1/2 c. Home canned Pumpkin, ~ or partially boil 2 1/4 cups of raw,

fresh pumpkin,

to soften slightly.

Put in large mixing bowl;

add...

1/2 stick (4 Tbsp.) Real Butter - softened

12 oz. can Evaporated Milk

2 Eggs, ~ separated....... {beat Yolks & Whites Separately.

Add to Pumpkin mixture.

Then add:

`````````

3/4 c. Sugar

2 Tbsp. Corn Starch

1 1/4 tsp. Cinnamon

3/4 tsp. Ginger

3/4 tsp. Pumpkin Pie Spice

1/4 tsp. Ground Allspice

3/4 tsp. Ground Cloves

1/4 tsp. Salt

2 Tbsp. Brandy

- - - - - Mix well.

Mix together with electric mixer.

Add:

~~~~

1/2 c. Pecans, -{coarsely chopped} mix in well.

`

Preheat oven to 350

(with cookie sheet).

`

While oven is preheating.....

Reheat Pumpkin mixture in microwave,

until it just starts to thicken.

(maybe 3 to 5 minutes).

Watch it close.

`

Next...

Fill a deep dish Pie Crust,

with thickened Pie Filling,

while it is still very hot...

instantly put in oven, on preheated cookie sheet.

`

Bake for about 50 to 60 minutes,

or until done.

Time may vary.

Let it cool some before eating.

Serve with whipped Cream, or Ice Cream.