Pumpkin Pie

This pumpkin pie with a rich caramel pecan topping is a perfect fall treat that will impress everyone at the table!

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Prep Time 30

Cook Time 1

Total Time 31

Servings: 14 Slices

Course: Dessert

Cuisine: American, Pie

Calories: 225

Ingredients Method Nutrition Notes

Ingredients

For the Pumpkin Pie:

1 9- inch pie crust Homemade or store-bought, deep dish unbaked
¾ cup granulated sugar Sweetens the filling
1 teaspoon ground cinnamon Adds warmth and spice
½ teaspoon salt Balances the sweetness
½ teaspoon ground ginger Enhances the flavor depth
¼ teaspoon ground cloves Deepens the spice profile
2 large eggs Essential for binding
16 ounces canned pumpkin puree Or fresh pumpkin puree for rich flavor
12 ounces evaporated milk Gives creaminess to the pie filling

For the Caramel Pecan Topping:

½ cup light brown sugar Packed for sweetness and richness
2 tablespoons heavy whipping cream Adds richness and smoothness
1 tablespoon light corn syrup Prevents crystallization and adds shine
1 tablespoon butter For a silky finish
½ cup chopped pecans For crunch and nuttiness
½ teaspoon vanilla extract Enhances the flavor

Method

Preheat the oven to 425°F (220°C).
In a large bowl, whisk the eggs and pumpkin puree together.
In a separate bowl, mix the sugar, cinnamon, salt, ginger, and cloves. Add this spice mixture to the pumpkin and egg mixture.
Slowly stir in the evaporated milk until the mixture is smooth.
Carefully pour the pumpkin mixture into the unbaked pie shell.
Place the pie in the oven and bake at 425°F for 15 minutes. Then, reduce the oven temperature to 350°F and continue baking for an additional 40-50 minutes, or until the filling is set. The center may slightly jiggle but will firm up as it cools.
Remove the pie from the oven and let it cool completely on a wire rack.
For the caramel pecan topping, in a small saucepan, combine brown sugar, heavy cream, corn syrup, and butter over medium-high heat. Stir frequently and bring to a boil. Reduce the heat and simmer uncovered for about 5 minutes.
Remove from heat and stir in the chopped pecans and vanilla extract. Allow the topping to cool slightly before spooning it over slices of pie.
Serve the pie slices with whipped cream and the caramel pecan topping for an extra indulgence!

Nutrition

Serving: 150gCalories: 225kcalCarbohydrates: 32gProtein: 5gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.004gCholesterol: 47mgSodium: 251mgPotassium: 227mgFiber: 2gSugar: 20gVitamin A: 6754IUVitamin C: 2mgCalcium: 112mgIron: 1mg

Notes

This pumpkin pie with its decadent caramel pecan topping is the perfect addition to any fall gathering or holiday feast. The rich flavors and smooth texture will make everyone ask for a second slice!

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