Topped Pumpkin Pie

Submitted by Gingerbear

• Ready In: 1hr 15mins
• Ingredients: 12
• Yields: 1 pie
• Serves: 8

ingredients

• For the filling

• 2 cups pumpkin (15 oz. can works fine)
• 1 (14 ounce) can sweetened condensed milk
• 2 eggs, beaten
• 1 teaspoon cinnamon
• 1⁄2 teaspoon ginger
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon salt
• 1⁄4 cup sugar
• 1 9" unbaked pie shell

• For the topping

• 1⁄3 cup dark brown sugar
• 1⁄2 cup heavy cream
• 1⁄2 cup chopped nuts, such as pecans or walnuts

directions

1. For the filling: Preheat oven to 350 degrees.
2. Combine all filling ingredients well and pour into unbaked pie crust.
3. Bake 35 to 40 minutes, until set; let cool slightly.
4. For the topping: In a medium saucepan, over low heat, mix all topping ingredients.
5. Stir and cook 5 minutes; remove from heat and allow to cool slightly.
6. Spoon over pie.
7. Chill well before serving.

Reviews

[PanNan]

I had never made pumpkin pie with sweetened condensed milk before. It made the pie sweeter and provided a real nice texture. The topping was a very nice surprise. This is richer than the traditional pumpkin pie recipe, and smaller pieces are just right. This is definitely a keeper. Thanks for sharing the recipe!