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Classic Pumpkin Pie With Candied Pecan Topping

Author/Submitted by: RUTH BURKHAR
Servings: 1
Categories: Desserts / Pies & Pastries / Pumpkin

    pie crust (9 inch)

16  ounces  pumpkin, solid-pack, not pumpkin pie filling
1 1/2  cups  evaporated milk, 1 1/2 cups
2    eggs
1/2  cup  granulated sugar
1/2  cup  light brown sugar, firmly packed
1  teaspoon  cinnamon
1/2  teaspoon  salt
1/2  teaspoon  ginger
1/4  teaspoon  nutmeg
1/8  teaspoon  cloves

1/2  cup  granulated sugar
1/2  cup  water
2  tablespoons  butter or margarine
1  cup  pecans, pieces

1. Prepare crust. Roll and press crust into 9-inch glass pie plate. Do not bake. Heat oven to 350 degrees.

2. 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.

3. 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 pie.

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