Delicious Pumpkin pie with candied pecan topping
I am sharing with you a little secret. I have made this pie many times for Thanksgiving and Christmas and it is my favorite. I love pecan pie but the crunchy candy pecan topping just brings the pumpkin pie to a higher level. The pie dough is the best I have find so far.
Pumpkin pie recipe
I use the recipe on the Libby's pumpkin can for the pumpkin pie recipe:
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
- 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
- 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
- MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shell. I use this recipe from BHG. This is the best pie dough recipe in the world. It makes dough for 2 pumpkin pies.
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
- Candied pecan topping:
- 1 cup whole pecans or chopped,
- 1 cup brown sugar,
- 1/4 cup butter.
Melt the butter in the microwave. In small bowl, mix the butter and brown sugar. Add your pecans.
Pour the mixture on the cooled pumpkin pie until it covers the whole top. You might have a little extra.
Arrange the pecans to look pretty if whole pecans.
Place your pie under the broiler until the sugar is bubbling and the pecans are darker brown but not burned.
Let cool
You will get a very yummy and hard shell. Great addition to the smooth texture of the pumpkin pie.
Add whip cream and your favorite vanilla ice cream. Heaven!
By Isabelle Thornton
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