Pumpkin Pecan Pie

By Kathryn Washburn Breighner

Perry is right about Penzey's; a wonderful place for herbs and spices. Perry is lucky because there is a Penzey's in Des Moines where he lives. Dave and I have to settle for online ordering.

This recipe for Pumpkin Pecan Pie came from Penzey's (www.penzeys.com) in 2007 and it is now a holiday favorite for our family and of course, I use only Penzey's spices in this recipe! The Washburns are Pie People. Our Mom was a champion pie baker. So you'll often see pies on the table in are our homes. I think I'll make this pie tonight!

One 9" unbaked pie shell
1 15 oz. can solid pack pumpkin
1/3 cup brown sugar
1/3 cup granulated sugar
3/4 t cinnamon
3/4 t powdered ginger
1/8 t salt
1 t vanilla
2 eggs, beaten well
1/2 c milk

Topping:
1/4 c butter
1/2 c brown sugar
3/4 coarsely chopped pecans

Preheat oven to 350 degrees. Prepare the pie shell--in the Washburn family, this means using Mom's tried and true recipe with Crisco--no store bought shells for us. We seriously frown on those who use anything but home made pie crust.

Combine all of the pie filling ingredients and mix until well blended. Pour into the unbaked pie shell and bake at 350 for 40 min. Meanwhile, mix the topping ingredients until crumbly. Sprinkle the topping on the pie and bake an additional 25 min. Cool and then refrigerate at least a few hours for easiest slicing.