Classic Pumpkin Pie With Candied Pecan Topping Recipe

Name: Classic Pumpkin Pie With Candied Pecan Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1 9 inch classic crisco single crust; Filling; 1 (16 ounce) can solid-pack pumpkin (not Pumpkin Pie Filling); 1 (12 ounce) can evaporated milk; 2 eggs, lightly beaten; 1/2 cup granulated sugar; 1/4 cup firmly packed light brown sugar; 1 teaspoon cinnamon; 1/2 teaspoon salt; 1/2 teaspoon ginger; 1/4 teaspoon nutmeg; 1/8 teaspoon clove; Topping; 1/4 cup granulated sugar; 1/4 cup water; 2 tablespoons butter or 2 tablespoons margarine; 1 cup pecan pieces

Servings: persons

Crust
1 9 inch classic crisco single crust
Filling
1 (16 ounce) can solid-pack pumpkin (not Pumpkin Pie Filling)
1 (12 ounce) can evaporated milk
2 eggs, lightly beaten
1/2 cup granulated sugar
1/4 cup firmly packed light brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon clove
Topping
1/4 cup granulated sugar
1/4 cup water
2 tablespoons butter or 2 tablespoons margarine
1 cup pecan pieces

1
Roll and press crust into 9-inch glass pie plate .
2
Do not bake .
3
Heat oven to 350u00b0F degrees .
4
For filling, combine pumpkin, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, salt, ginger, nutmeg and cloves in large bowl .
5
Mix well .
6
Pour into unbaked pie crust.
7
Bake at 350u00b0F for 1 hour 10 minutes or until knife inserted in center comes out clean .
8
Do not overbake .
9
Cool completely .
10
Grease baking sheet lightly with shortening .
11
For topping, combine granulated sugar and water in small saucepan .
12
Cook and stir on medium heat until sugar dissolves .
13
Increase heat .
14
Bring to a boil .
15
Boil 7 to 8 minutes or until mixture becomes light golden brown, stirring frequently Stir in butter and nuts .
16
Stir briskly Spread quickly in thin layer on baking sheet .
17
Cool completely Break into pieces .
18
Sprinkle around edge of pie .
19
(You might not use all of topping. Cover and store any extra for later use.) Refrigerate leftover pie .

753

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: Crust, 1 9 inch classic crisco single crust, Filling, 1 (16 ounce) can solid-pack pumpkin (not Pumpkin Pie Filling), 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.

Classic Pumpkin Pie With Candied Pecan Topping

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