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Pumpkin Pecan Pie

Pumpkin Pecan Pie

Time Involved
< 60 min
# of Ingredients
Skill Level
Tenderflake® Perfect Pastry for a 9-inch (23 cm) pie shell following the 6 Easy Steps recipe printed on the Tenderflake® Lard package
1 (540mL) 
Can E.D. Smith Pumpkin Pie filling
1/3 cup (75mL) 
Evaporated milk
¾ cup (175mL) 
Pecan halves

PREHEAT oven to 400˚F (200˚C). Prick pastry shell all over with a fork.

BEAT the egg in a large mixing bowl. Add the pumpkin pie filling and evaporated milk and mix well. Pour the pumpkin mixture into the pie shell and spread evenly.

PLACE a layer of pecans on top of the filling. Bake in preheated oven for 45-50 minutes or until a toothpick comes out clean after inserting in the center of the pie. Allow to cool and serve. Refrigerate any leftover pie.

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