Pumpkin Pie

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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.

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