Classic Pumpkin Pie With Candied Pecan Topping

Name: Classic Pumpkin Pie With Candied Pecan Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 single crust pie shell (9 inch), thawed; 1 can (16-oz) solid pack pumpkin (not pumpkin pie filling); 1 1/2 c. evaporated milk; 2 eggs, lightly beaten; 1/2 c. granulated sugar; 1/4 c. firmly packed light brown sugar; 1 tsp. cinnamon; 1/2 tsp. salt; 1/2 tsp. ginger; 1/4 tsp. nutmeg; 1/8 tsp. cloves; 1/4 c. granulated sugar; 1/4 c. water; 2 Tbsp. butter or margarine; 1 c. pecan pieces

Servings: persons

1 single crust pie shell (9 inch), thawed
1 can (16-oz) solid pack pumpkin (not pumpkin pie filling)
1 1/2 c. evaporated milk
2 eggs, lightly beaten
1/2 c. granulated sugar
1/4 c. firmly packed light brown sugar
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ginger
1/4 tsp. nutmeg
1/8 tsp. cloves
1/4 c. granulated sugar
1/4 c. water
2 Tbsp. butter or margarine
1 c. pecan pieces

1
Preheat oven to 350u00b0.
2
Combine pumpkin, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, salt, ginger, nutmeg and cloves in large bowl.
3
Mix well.
4
Pour into unbaked pie crust. Bake for 1 hour 10 minutes or until knife inserted in center comes out clean.
5
Do not overbake.
6
Cool completely.
7
Grease baking sheet lightly with shortening.
8
For topping; combine granulated sugar and water in small saucepan.
9
Cook and stir on medium heat until sugar dissolves.
10
Increase heat.
11
Bring to a boil.
12
Boil 7 to 8 minutes or until mixture becomes light golden brown, stirring frequently. Stir in butter and nuts.
13
Stir briskly.
14
Spread quickly in thin layer on baking sheet.
15
Cool completely.
16
Break into pieces. Sprinkle around edge of pie.
17
Refrigerate leftover pie.

826

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 single crust pie shell (9 inch), thawed, 1 can (16-oz) solid pack pumpkin (not pumpkin pie filling), 1 1/2 c. evaporated milk, 2 eggs, lightly beaten, and more.

Yes, Classic Pumpkin Pie With Candied Pecan Topping falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!