Classic Pumpkin Pie with Candied Pecan Topping ๐ฅง
Description:
Indulge in the comforting flavors of fall with this Classic Pumpkin Pie topped with a delightful Candied Pecan Topping. Perfect for Thanksgiving or any festive occasion, this recipe brings together the creamy richness of pumpkin filling with the crunch of candied pecans for a truly memorable dessert experience.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Servings: 8
- Calories per serving: 309.9 kcal
- Keywords: Dessert, Lunch/Snacks, Fruit, Nuts, Christmas, Thanksgiving, Weeknight, Oven, < 4 Hours
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 can | Solid-pack pumpkin |
| 1 can | Evaporated milk |
| 1 | Egg |
| 2/3 cup | Granulated sugar |
| 1/2 cup | Light brown sugar |
| 1 tsp | Ground cinnamon |
| 1/2 tsp | Salt |
| 1/2 tsp | Ground ginger |
| 1/2 tsp | Ground nutmeg |
| 1/4 tsp | Ground cloves |
| 1/8 cup | Water |
| 1/4 cup | Unsalted butter or margarine |
| 1/4 cup | Pecan pieces |
Instructions:
-
Prepare Pie Crust:
- Roll out your pie crust and gently press it into a 9-inch glass pie plate.
- Do not bake the crust at this stage.
-
-
Prepare Filling:
- Preheat your oven to 350ยฐF (175ยฐC).
- In a large bowl, combine the solid-pack pumpkin, evaporated milk, egg, granulated sugar, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves.
- Mix the ingredients until well combined.
- Pour the filling into the unbaked pie crust.
-
Bake the Pie:
- Bake the pie at 350ยฐF (175ยฐC) for approximately 1 hour and 10 minutes, or until a knife inserted into the center comes out clean.
- Be careful not to overbake the pie.
- Once baked, remove from the oven and allow it to cool completely.
-
Prepare Candied Pecan Topping:
- Lightly grease a baking sheet with shortening.
- In a small saucepan, combine the granulated sugar and water.
- Cook and stir the mixture over medium heat until the sugar dissolves.
- Increase the heat and bring the mixture to a boil.
- Allow it to boil for 7 to 8 minutes, or until it reaches a light golden brown color, stirring frequently.
- Stir in the unsalted butter or margarine and the pecan pieces, mixing briskly.
- Quickly spread the mixture in a thin layer on the prepared baking sheet.
- Let it cool completely, then break it into pieces.
-
Assemble the Pie:
- Sprinkle the candied pecan topping around the edge of the cooled pumpkin pie.
- You may not need to use all of the topping; any extra can be covered and stored for later use.
- Refrigerate any leftover pie for freshness.
Enjoy the luscious combination of creamy pumpkin filling and crunchy candied pecans in every delicious bite of this Classic Pumpkin Pie with Candied Pecan Topping. Perfect for holiday gatherings or any time you crave a taste of autumn!
