Classic Pumpkin Pie with Candied Pecan Topping

Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 30mins
Ingredients:
15
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Roll and press crust into 9-inch glass pie plate .
  • Do not bake .
  • Heat oven to 350°F degrees .
  • For filling, combine pumpkin, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, salt, ginger, nutmeg and cloves in large bowl .
  • Mix well .
  • Pour into unbaked pie crust.
  • Bake at 350°F for 1 hour 10 minutes or until knife inserted in center comes out clean .
  • Do not overbake .
  • Cool completely .
  • Grease baking sheet lightly with shortening .
  • For topping, combine granulated sugar and water in small saucepan .
  • Cook and stir on medium 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 topping. Cover and store any extra for later use.) Refrigerate leftover pie .

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes