I am sure everyone thinks their family has the best recipe for pumpkin pie, in this case they are wrong. We have it! We found it about seven years ago in a GE Cookbook that came with our stove. Funny, but true! I especially enjoy the crumb topping…..mmmmm!
Here is the recipe straight from the GE Cookbook. (except to accommodate our big family!)
Holiday Pumpkin Pie
makes: 4 pies
2 cups firmly packed brown sugar
2 cups all-purpose flour
1 cup of butter softened
1 cup of finely chopped pecans
4 (16 oz.) cans pumpkins
4 cups firmly packed brown sugar
4 tablespoons pumpkin pie spice
4 tablespoons all-purpose flour
2 teaspoons salt
4 cups of half and half
8 beaten eggs
pastry for four 9″ pie
-Preheat oven in Convection Bake at 375.
-Combine 2 cups of brown sugar and 2 cups of all-purpose flour. Cut in butter until crumbly. Stir in nuts. Set aside.
-In large mixing bowl. Blend together pumpkin, 4 cups of brown sugar, pumpkin pie spice, flour, salt, half and half and eggs. Pour filling into pastry-lined pie plate.
-Convection Bake for 45 to 50 minutes. Sprinkle with brown sugar-nut mixture and continue baking for 10 to 15 minutes or until knife inserted near center comes out clean.