Pumpkin Pie with Caramel Pecan Topping

Perfect Pumpkin Pie with a homemade caramel pecan topping that takes this traditional pie to a whole new level!

Pumpkin Pie

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

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5 from 2 votes

Pumpkin Pie with Caramel Pecan Topping

Print RecipeSave to Meal Plan

Prep Time

30 mins

Cook Time

1 hr 5 mins

Total Time

1 hr 35 mins

 

Perfect pumpkin pie with a homemade caramel pecan topping that takes this traditional pie to a whole new level!

Course: Dessert

Cuisine: American, Pie

Unit: 9-inch, cup, large, ounce can, Tablespoon, teaspoon

Servings: 10

Calories: 344 kcal

Author: Lauren Allen

Ingredients

For the Pumpkin Pie:

• 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

For the Caramel Pecan Topping:

• 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

Instructions

1. Preheat oven to 425 degrees F.

For the Pumpkin Pie:

1. In a small bowl mix together the sugar, cinnamon, salt, ginger and cloves. 

2. In a large bowl beat the eggs and pumpkin together.  Add the sugar mixture and mix well to combine.

3. Gradually stir in the evaporated milk. Carefully pour mixture into unbaked pie shell. 

4. 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. 

5. Cool completely on a wire cooling rack. Serve immediately with caramel pecan topping drizzled over each slice, or refrigerate for 1-2 days. 

For the Caramel Pecan Topping:

1. Add brown sugar, cream, corn syrup, and butter to a small saucepan over medium high heat. 

2. Bring to a boil, then reduce heat and simmer, uncovered, for about 5 minutes, stirring frequently. 

3. Remove from heat and stir in chopped pecans and vanilla. The topping will thicken as it cools. 

4. Allow to cool for 5-10 minutes. Spoon topping over cooled pumpkin pie slices and top with whipped cream.

Recipe Notes

Libby's Pumpkin Pie recipe

Nutrition Facts

Pumpkin Pie with Caramel Pecan Topping

Amount Per Serving

Calories 344 Calories from Fat 144

% Daily Value*

Total Fat 16g 25%

Saturated Fat 5g 25%

Cholesterol 54mg 18%

Sodium 264mg 11%

Potassium 262mg 7%

Total Carbohydrates 45g 15%

Dietary Fiber 2g 8%

Sugars 31g

Protein 5g 10%

Vitamin A 136.6%

Vitamin C 2.9%

Calcium 12.7%

Iron 8.8%

* Percent Daily Values are based on a 2000 calorie diet.

Have you tried this recipe?!

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