---
title: Pumpkin Pie with Caramel Pecan Topping
author: Lauren Allen (Tastes Better from Scratch)
servings: 12
prep_time: 30m
cook_time: 65m
tags:
  - dessert
  - pie
  - thanksgiving
  - holiday
  - baking
source: https://tastesbetterfromscratch.com/pumpkin-pie-with-caramel-pecan-topping/
---

[-- Pumpkin Pie --]

Preheat oven to 425°F (220°C).

In a #large mixing bowl{}, beat @large eggs{2} and @canned pumpkin puree{15%oz} (or fresh pumpkin puree) together until smooth.

In a separate #medium bowl{}, combine @granulated sugar{3/4%cup}, @ground cinnamon{1%tsp}, @salt{1/2%tsp}, @ground ginger{1/2%tsp}, and @ground cloves{1/4%tsp}. Add spice-sugar mixture to the pumpkin mixture and stir to incorporate.

Gradually stir in @evaporated milk{12%oz} until smooth and uniform. Carefully pour mixture into unbaked @9-inch deep-dish pie crust{1} (homemade or store-bought).

Bake at 425°F for ~bake{15%minutes}. Reduce temperature to 350°F (175°C) and bake for ~bake{40-50%minutes} longer, until the pie is set (the center should have only a tiny jiggle, or a knife inserted near the center comes out clean).

Transfer to a #wire cooling rack{} and cool completely to room temperature.

[-- Optional: Caramel Pecan Topping --]

Optional: In a #small saucepan{} over medium-high heat, combine @light brown sugar, packed{1/2%cup}, @heavy whipping cream{2%tbsp}, @light corn syrup{1%tbsp}, and @butter{1%tbsp}. Bring to a boil, then reduce heat and simmer uncovered for ~simmer{5%minutes}, stirring frequently.

Remove from heat and stir in @chopped pecans{1/2%cup} and @vanilla extract{1/2%tsp}. Let cool slightly (the topping will thicken as it cools).

Spoon warm caramel pecan topping generously over slices of cooled pumpkin pie and serve with dollops of fresh @whipped cream{}.

-- Make Ahead & Storage: You can prepare the pie 1 day in advance and refrigerate. Leftovers keep in the refrigerator covered loosely for 3-4 days, or freeze the baked pie for up to 3 months.