Classic Pumpkin Pie with Candied Pecan Topping

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Total Time
1hr 30mins
20 mins
1 hr 10 mins
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  1. Roll and press crust into 9-inch glass pie plate .
  2. Do not bake .
  3. Heat oven to 350°F 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 350°F 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 .