Pumpkin Pie with Caramel Pecan Topping

🥘 Ingredients

• 9-inch deep-dish pie crust
  1
• butter
  1 tbsp
• canned pumpkin puree
  15 oz
• chopped pecans
  1/2 cup
• evaporated milk
  12 oz
• granulated sugar
  3/4 cup
• ground cinnamon
  1 tsp
• ground cloves
  1/4 tsp
• ground ginger
  1/2 tsp
• heavy whipping cream
  2 tbsp
• large eggs
  2
• light brown sugar, packed
  1/2 cup
• light corn syrup
  1 tbsp
• salt
  1/2 tsp
• vanilla extract
  1/2 tsp
• whipped cream

🍳 Cookware

• large mixing bowl
• medium bowl
• wire cooling rack
• small saucepan

1. 1

   Preheat oven to 425°F (220°C).
2. 2

   In a large mixing bowl , beat large eggs and canned pumpkin puree (or fresh pumpkin puree) together until smooth.

   large eggs: 2, canned pumpkin puree: 15 oz
3. 3

   In a separate medium bowl , combine granulated sugar , ground cinnamon , salt , ground ginger , and ground cloves . Add spice-sugar mixture to the pumpkin mixture and stir to incorporate.

   granulated sugar: 3/4 cup, ground cinnamon: 1 tsp, salt: 1/2 tsp, ground ginger: 1/2 tsp, ground cloves: 1/4 tsp
4. 4

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

   evaporated milk: 12 oz, 9-inch deep-dish pie crust: 1
5. 5

   Bake at 425°F for ⏱️ 15 minutes . Reduce temperature to 350°F (175°C) and bake for ⏱️ 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).
6. 6

   Transfer to a wire cooling rack and cool completely to room temperature.
7. 7

   Optional: In a small saucepan over medium-high heat, combine light brown sugar, packed , heavy whipping cream , light corn syrup , and butter . Bring to a boil, then reduce heat and simmer uncovered for ⏱️ 5 minutes , stirring frequently.

   light brown sugar, packed: 1/2 cup, heavy whipping cream: 2 tbsp, light corn syrup: 1 tbsp, butter: 1 tbsp
8. 8

   Remove from heat and stir in chopped pecans and vanilla extract . Let cool slightly (the topping will thicken as it cools).

   chopped pecans: 1/2 cup, vanilla extract: 1/2 tsp
9. 9

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

   whipped cream