Classic Pumpkin Pie With Candied Pecan Topping
A classic pumpkin pie featuring a rich, spiced filling topped with crunchy candied pecans, perfect for holiday gatherings and autumn celebrations with warm flavors and delightful texture.
Ingredients
- 1 single crust pie shell (9 inch), thawed ⓘ
- 1 can (16-oz) solid pack pumpkin ⓘ
- 1 1/2 cups evaporated milk
- 2 eggs ⓘ
- 1/2 cup granulated sugar ⓘ
- 1/4 cup light brown sugar ⓘ
- 1 teaspoon cinnamon ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon ginger ⓘ
- 1/4 teaspoon nutmeg ⓘ
- 1/8 teaspoon cloves ⓘ
- 1/4 cup granulated sugar ⓘ
- 1/4 cup water ⓘ
- 2 tablespoons butter or margarine ⓘ
- 1 cup pecan pieces ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine pumpkin, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves.
- Mix well until smooth.
- Pour the pumpkin mixture into the unbaked pie crust.
- Bake for 1 hour 10 minutes or until a knife inserted in the center comes out clean.
- Remove from oven and cool completely.
- Lightly grease a baking sheet with shortening.
- For the topping, combine granulated sugar and water in a small saucepan.
- Cook and stir on medium heat until the sugar dissolves.
- Increase heat and bring to a boil.
- Boil for 7 to 8 minutes or until the mixture turns light golden brown, stirring frequently.
- Stir in butter and pecan pieces.
- Stir briskly to combine.
- Spread the mixture quickly in a thin layer on the prepared baking sheet.
- Cool completely.
- Break into pieces and sprinkle around the edge of the cooled pie.
- Refrigerate any leftover pie.
Tips & Substitutions
For a smoother filling, ensure all ingredients are at room temperature before mixing. If you prefer a spicier flavor, feel free to increase the ginger or add a pinch of allspice. For a gluten-free option, use a gluten-free pie crust. To make the topping even more delightful, consider adding a touch of vanilla extract to the pecan mixture.
Serving Suggestions
Serve the pumpkin pie chilled or at room temperature, topped with whipped cream for a classic touch. This pie pairs beautifully with Elaine'S Apple Cake for a delightful dessert spread. Consider serving with a side of spiced chai or coffee to enhance the cozy flavors.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container. The pie can be enjoyed cold or warmed slightly in the oven at a low temperature. If you have topping leftovers, keep them stored separately to maintain their crunchiness.
Nutrition & Diet Analysis (per serving)
Each serving of Classic Pumpkin Pie With Candied Pecan Topping contains roughly 359 calories, with 7g protein, 35g carbohydrates, and 22g fat. It is an excellent source of dietary fiber (24% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1234mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, but you'll need to roast and puree it first. One medium pumpkin yields about 2 cups of puree, which is equivalent to the 16-oz can. Be sure to season it similarly to achieve the best flavor.
What can I use instead of pecans for the topping?
You can substitute pecans with walnuts or almonds if you prefer a different nut flavor. Just keep in mind that the taste and texture will vary slightly. For a nut-free option, consider using a toasted oat topping instead.
How do I prevent the crust from getting soggy?
To prevent a soggy crust, you can pre-bake the pie shell for about 10 minutes before adding the filling. Additionally, ensure the filling mixture is well combined and not overly watery to maintain the integrity of the crust.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).