Classic Pumpkin Pie with Candied Pecan Topping

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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 .
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