Classic Pumpkin Pie with Candied Pecan Topping

1 9-inch pie shell; unbaked
1 16-ounce can pumpkin pie filling
1 12-ounce can evaporated milk
2 eggs
½ cup granulated sugar
½ cup light brown sugar; firmly packed
1 teaspoon cinnamon
½ teaspoon sea salt
½ teaspoon ginger
¼ teaspoon nutmeg
⅛ teaspoon cloves
½ cup granulated sugar
½ cup water
2 tablespoons unsalted butter; or margarine
1 cup Pecan Valley Pecan Pieces

1. Preheat oven to 350ºF.
2. In a large mixing bowl combine pumpkin, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, salt, ginger, nutmeg and cloves. Mix well. Pour into unbaked pie crust.
3. Bake in a preheated oven for 1 hour 10 minutes or until knife inserted in center comes out clean. Cool completely.
4. Meanwhile prepare topping. Grease baking sheet lightly with shortening. Combine granulated sugar and water in small saucepan. Cook and stir on medium heat until sugar dissolves.
5. 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.
6. Spread quickly in thin layer on baking sheet. Cool completely.
7. 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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