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Classic Pumpkin Pie with Candied Pecan Topping

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Recipe

.

 

Yield

8 servings

Prep

15 min

Cook

1 hrs

Ready

2 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 each pie shell (9 inch)
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Filling
1 can pumpkin pie filling
solid-pack, 16 oz
*
1 can evaporated milk
1 1/2 cups
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2 large eggs
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½ cup sugar
granulated
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½ cup brown sugar
light, firmly packed
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1 teaspoon cinnamon
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½ teaspoon salt
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½ teaspoon ginger
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¼ teaspoon nutmeg
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teaspoon cloves
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Topping
½ cup sugar
granulated
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½ cup water
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2 tablespoons butter
or margarine
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1 cup pecans
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Ingredients

Amount Measure Ingredient Features
1 each pie shell (9 inch)
Camera
Filling
1 can pumpkin pie filling
solid-pack, 16 oz
*
1 can evaporated milk
1 1/2 cups
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2 large eggs
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118 ml sugar
granulated
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118 ml brown sugar
light, firmly packed
* Camera
5 ml cinnamon
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2.5 ml salt
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2.5 ml ginger
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1.3 ml nutmeg
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0.6 ml cloves
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Topping
118 ml sugar
granulated
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118 ml water
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3E+1 ml butter
or margarine
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237 ml pecans
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Directions

For crust, roll and press crust into 9-inch glass pie plate.

Do not bake. Heat oven to 350℉ (180℃).

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℉ (180℃) F 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 to 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 132g (4.7 oz)
Amount per Serving
Calories 37754% from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 74mg 25%
Sodium 337mg 14%
Total Carbohydrate 13g 13%
Dietary Fiber 2g 7%
Sugars g
Protein 13g
Vitamin A 5% Vitamin C 2%
Calcium 14% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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