Pumpkin Pie

Pumpkin Pie Garnished With Chopped Pecans

• 500 ml (2 cups) pumpkin purée, fresh of course
• 250 ml (1 cup) brown sugar, lightly pressed
• Ground cinnamon to taste
• Ground nutmeg to taste, easy on the nutmeg
• 2.5 ml (0.5 tsp) real vanilla extract
• 8 ml (0.5 Tbsp) all-purpose flour
• 2 eggs, lightly beaten
• 1 pie crust, blind baked

Placed all ingredients into a mixing bowl and mix well until thoroughly blended. Pour the mixture into a blind baked pie crust and bake in a moderate oven (160°C, 325°F) until the pie is firm and well set. Allow to cool and garnish with chopped pecans for eye appeal.