Classic Pumpkin Pie With Candied Pecan Topping
- 1 single crust pie shell (9 inch), thawed
- 1 can (16-oz) solid pack pumpkin (not pumpkin pie filling)
- 1 1/2 c. evaporated milk
- 2 eggs, lightly beaten
- 1/2 c. granulated sugar
- 1/4 c. firmly packed light brown sugar
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1/2 tsp. ginger
- 1/4 tsp. nutmeg
- 1/8 tsp. cloves
- 1/4 c. granulated sugar
- 1/4 c. water
- 2 Tbsp. butter or margarine
- 1 c. pecan pieces
- Preheat oven to 350u0b0.
- 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 for 1 hour 10 minutes or until knife inserted in center comes out clean.
- Do not overbake.
- 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.
- Refrigerate leftover pie.
shell, pack pumpkin, milk, eggs, sugar, brown sugar, cinnamon, salt, ginger, nutmeg, cloves, granulated sugar, water, butter, pecan
Taken from www.cookbooks.com/Recipe-Details.aspx?id=43776 (may not work)