Perfect Pumpkin Pie with a homemade caramel pecan topping that takes this traditional pie to a whole new level!
Pie, glorious pie. There are few desserts I love more on this whole planet (other than a good chocolate cake of course 😉 )
I’m pretty proud of the classic pie recipes I’ve shared already here on my blog. But c’mon, how am I missing the most beloved pie of the holiday season?! You just can’t mess with Libby’s famous pumpkin pie. I daresay no recipe is better.
Serve a glorious slice of my favorite homemade pumpkin pie with this warm, delicious caramel pecan topping. There’s no pie that deserves “Queen Bee” status more! I give you, Pumpkin Pie with Caramel Pecan Topping:
How to make the best pumpkin pie:
First, mix the sugar, cinnamon, ground ginger, and cloves in a small bowl. In a larger bowl, beat the eggs and the pumpkin. Add the sugar mixture to the pumpkin mixture and mix well. Next, gradually pour in the evaporated milk and stir to combine. Now you are ready to pour the pumpkin filling into an unbaked pie shell.
Do you bake the pie crust first for pumpkin pie?
No. In this recipe, you pour the pumpkin pie filling right into an unbaked pie crust! Some people prefer to blind bake their pie crust.
How do you know when pumpkin pie is ready?
The easiest way to test whether a pumpkin pie is ready, or fully cooked, is to use an ovenmit and shake the pan just slightly. If the center is jiggly, then it needs more time. When it is finished cooking, the center should no longer jiggle.
CONSIDER TRYING THESE HOMEMADE PIES:
- Cherry pie
- Lemon Sour Cream Pie
- Chocolate Mousse Cheesecake Pie
- Key Lime Pie
- Chocolate Cream Pie
- Oreo Cheesecake Pie
- Lemon Chiffon Pie
- Banana Cream Pie
- Coconut Cream Pie
- Triple Berry Pie
Perfect pumpkin pie with a homemade caramel pecan topping that takes this traditional pie to a whole new level!
- 1 9-inch deep dish pie shell , unbaked
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 15 ounce can canned pumpkin
- 12 ounce can evaporated milk
- 1/2 cup light brown sugar , packed
- 2 Tablespoons heavy whipping cream
- 1 Tablespoon light corn syrup
- 1 Tablespoon butter
- 1/2 cup chopped pecans
- 1/2 teaspoon vanilla extract
- Preheat oven to 425 degrees F.
In a small bowl mix together the sugar, cinnamon, salt, ginger and cloves.
In a large bowl beat the eggs and pumpkin together. Add the sugar mixture and mix well to combine.
Gradually stir in the evaporated milk. Carefully pour mixture into unbaked pie shell.
Bake at 425 degrees F for for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes longer, or until the pie is set (it may jiggle just a tiny bit), or until a knife inserted near center comes out clean.
Cool completely on a wire cooling rack. Serve immediately with caramel pecan topping drizzled over each slice, or refrigerate for 1-2 days.
Add brown sugar, cream, corn syrup, and butter to a small saucepan over medium high heat.
Bring to a boil, then reduce heat and simmer, uncovered, for about 5 minutes, stirring frequently.
Remove from heat and stir in chopped pecans and vanilla. The topping will thicken as it cools.
Allow to cool for 5-10 minutes. Spoon topping over cooled pumpkin pie slices and top with whipped cream.
Libby's Pumpkin Pie recipe
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.