Classic Pumpkin Pie with Candied Pecan Topping

Classic Pumpkin Pie with Candied Pecan Topping
Classic Pumpkin Pie with Candied Pecan Topping

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • Crust

  • 1

    (9 inch) single pie crust

  • Filling

  • 1

    can (16 oz) solid pack pumpkin (not pumpkin pie filling)

  • 1

    can (12 oz or 1 1/2 c) evaporated milk

  • 2

    eggs, lightly beaten

  • 1/2

    c sugar

  • 1/4

    c packed light brown sugar

  • 1

    tsp cinnamon

  • 1/2

    tsp salt

  • 1/2

    tsp ginger

  • 1/4

    tsp nutmeg

  • 1/8

    tsp cloves

  • Topping

  • 1/4

    c sugar

  • 1/4

    c water

  • 2

    tbsp butter or margarine

  • 1

    c pecan pieces

Directions

For crust: Prepare according to instructions. Roll and press crust into 9 inch glass pie plate. Don not bake. Heat oven to 350. For filling: combine pumpkin, evaporated milk, eggs, sugar, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves in large bowl. Mix well. Pour into unbaked pie crust. Bake at 350 for 1 hour 10 minutes or until knife inserted in center comes out clean. Do not over bake. Cool completely. Grease baking sheet lightly with shortening. For topping: combine sugar and water in small saucepan. Cook and stir on med heat until sugar dissolves. Increase heat. Bring to a boil. Boil 7 to 8 minutes or until mixture becomes light golden brown, stirring frequently. Stir in butter and nuts. Stir briskly. Spread quickly in thin layer on baking sheet. Cool completely. Break into pieces. Sprinkle around edge of pie (You might not use all of the topping. Cover and store any extra for later use.) Refrigerate leftover pie.

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