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 each pie shell (9 inch); 1 can pumpkin pie filling solid-pack, 16 oz; 1 can evaporated milk 1 1/2 cups; 2 large eggs; 1/2 cup sugar granulated; 1/2 cup brown sugar light, firmly packed; 1 teaspoon cinnamon; 1/2 teaspoon salt; 1/2 teaspoon ginger; 1/4 teaspoon nutmeg; ⅛ teaspoon cloves; 1/2 cup sugar granulated; 1/2 cup water; 2 tablespoons butter or margarine; 1 cup pecans

Servings: persons

1 each pie shell (9 inch)
1 can pumpkin pie filling solid-pack, 16 oz
1 can evaporated milk 1 1/2 cups
2 large eggs
1/2 cup sugar granulated
1/2 cup brown sugar light, firmly packed
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon nutmeg
⅛ teaspoon cloves
1/2 cup sugar granulated
1/2 cup water
2 tablespoons butter or margarine
1 cup pecans

1
For crust, roll and press crust into 9-inch glass pie plate.
2
Do not bake.
3
Heat oven to 350F (180C).
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 350F (180C) F for 1 hour 10 minutes or until knife inserted in center comes out clean.
8
Cool completely.
9
Grease baking sheet lightly with shortening.
10
For topping, combine granulated sugar and water in small saucepan.
11
Cook and stir on medium heat until sugar dissolves.
12
Increase heat.
13
Bring to a boil.
14
Boil 7 to 8 minutes or until mixture becomes light golden brown, stirring frequently.
15
Stir in butter and nuts.
16
Stir briskly.
17
Spread quickly in thin layer on baking sheet.
18
Cool completely.
19
Break into pieces.
20
Sprinkle around edge of pie.
21
(You might not use all of topping.
22
Cover and store any extra for later use).
23
Refrigerate leftover pie.

673

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 each pie shell (9 inch), 1 can pumpkin pie filling solid-pack, 16 oz, 1 can evaporated milk 1 1/2 cups, 2 large eggs, 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!