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Pecan Pumpkin Pie

Pecan Pumpkin Pie Pastry for a single-crust pie
Egg substitute equal to 2 eggs
1 (12 oz.) can evaporated milk
1 tsp. vanilla extract
1-1/4 c. sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1-1/2 c. mashed cooked pumpkin
1/3 c. margarine
1/2 c. packed brown sugar
1/3 c. flour
1/2 c. flaked coconut
1/2 c. chopped pecans

Preheat oven to 425 degrees. Roll out pastry and line 9” pie plate; trim and flute edges. Mix together in a bowl the eggs, milk and vanilla. Combine sugar, cinnamon and nutmeg; add to egg mixture. Stir in pumpkin and beat until smooth. Pour pumpkin mixture into crust; cover edges with aluminum to prevent over browning. Bake in a 425 degrees oven for 15 minutes. Remove foil from pie. Reduce heat to 350 degrees and bake for 30 minutes longer. In another bowl combine the margarine, flour, brown sugar, coconut and pecans; sprinkle over pie. Bake for an additional 10 to 15 minutes until topping is golden brown. Remove from oven and completely cool on a wire rack. Store any leftovers in the refrigerator. Makes 8 servings.

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