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. My favorites include:
Chocolate Mousse Cheesecake Pie
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. Then spoon a glorious slice of my favorite homemade pumpkin pie with this warm, delicious caramel pecan topping and there’s no pie that deserves “Queen Bee” status more! I give you, Pumpkin Pie with Caramel Pecan Topping:
Pumpkin Pie with Caramel Pecan Topping
Ingredients
- For the Pumpkin Pie:
- 1 unbaked 9-inch deep-dish pie shell
- 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
- 1 15 oz can pure pumpkin
- 1 12 oz. can evaporated milk
- For the Caramel Pecan Topping:
- 1/2 cup packed light brown sugar
- 2 Tbsp heavy cream
- 1 Tbsp light corn syrup
- 1 Tbsp butter
- 1/2 cup chopped pecans
- 1/2 tsp vanilla extract
Instructions
-
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.
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For the Caramel Pecan Topping: 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.
Recipe Notes
Libby's Pumpkin Pie recipe If you like this recipe you may like:
Angie says
Question – if I make the topping ahead of time, will it reheat to a good consistency for serving? I’d like to make the pie and topping today but serve on Thursday. Thanks!
Lauren Allen says
Hi Angie, absolutely! Don’t cook the topping to long on the stove the first time. It will harden as it sits in the fridge overnight. Then put it back in the saucepan for a few minutes before serving it! Happy Thanksgiving!
Angie says
Thanks!! Happy Thanksgiving!