Shortcut pie tastes just like it's homemade

November 13, 1991|By Sherrie Ruhl | Sherrie Ruhl,Evening Sun Staff

Desserts are a basic part of this holiday season, but who has time to bake? This shortcut makes any store-bought pumpkin pie good enough for company, a church supper or Thanksgiving itself.

Shortcut Pie

1 store-bought pumpkin pie, prepared according to package direction

1 cup pecan pieces

1 tablespoon minced crystallized ginger

3/4 cup firmly packed dark brown sugar

4 tablespoons butter melted

Preheat the oven broiler. Mix all the ingredients in a small bowl. Spread evenly over the top of the pie and broil about seven inches from the source of heat for about two minutes, watching carefully until the topping is golden and the sugar is dissolved. Cool a little before serving.

This recipe came from "The Thanksgiving Cookbook" by Holly Garrison (MacMillan Publishing Co., 1991, $22.95).

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