Pumpkin Pie with Pecan Topping

Make your Thanksgiving pumpkin pie a truly decadent fall dessert with this recipe featuring a gooey caramel pecan topping.

Pumpkin pie recipe with pecan topping


Single 9″ pie shell


2 eggs
2/3 cup lightly packed brown sugar
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg
1 14-oz can pumpkin puree (about 1 1/2 cups), not pie filling
3/4 cup milk


1/2 cup sugar
1/2 cup brown sugar, lightly packed
1/3 cup corn syrup
1-1/2 cups pecan halves


Preheat oven to 425 degrees.

NOTE: Do not prick bottom of your pie crust.

Break eggs into a large bowl. Beat until blended. Stir in brown sugar, cinnamon, salt and nutmeg until evenly blended. Then add pumpkin and milk, stirring until blended.

Pour pumpkin mixture into the unbaked pie shell. Bake on bottom rack of oven just until crust is golden around edges, about 10 to 12 minutes. Reduce heat to 325 degrees and continue baking until pumpkin filling seems set in center when lightly jiggled, about 45 to 50 minutes more. Place on a cooling rack while making topping.

In a large saucepan, combine sugars and corn syrup. Place over medium heat and cook, uncovered, stirring frequently, until sugar is completely dissolved, about 3-1/2 to 4 minutes. Remove from heat and stir in pecans. Evenly spoon over warm pie filling. Place in center of preheated broiler rack. Watch carefully and only broil until the topping bubbles. It will happen quickly! Remove from oven and place on cooling rack. Pie can be served warm or at room temperature. Refrigerate leftovers for up to two days.


Comments are closed.