Classic Pumpkin Pie With Candied Pecan Topping
Pies & Pastries
pie crust (9 inch)
solid-pack, not pumpkin pie filling
1 1/2 cups
light brown sugar,
butter or margarine
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 degrees for 1 hour 10 minutes or until knife inserted in center comes out clean. 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 7-8 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
Prepare crust. Roll and press crust into 9-inch glass pie plate. Do not bake. Heat oven to 350 degrees.