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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Pumpkin Pie with Caramel Pecan Topping
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
- Preheat oven to 425 degrees F.
For the Pumpkin Pie:
- 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.
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.
Notes
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
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!
Liz Haslem says
Fantastic pumpkin pie recipe! Made just as the recipe states. Everyone LOVED it! Will make again for Thanksgiving!
Kelsey says
Hi Lauren! I’m planning on bringing this pie to Thanksgiving on Thursday, and wondered if it would be a good idea to spoon the caramel mixture over the pie before the slices are served? I would just like to limit the amount of dishes I’m taking, and want to make a pumpkin pie but don’t want to be repetitive, so I thought the topping would stand out! The only problem is that I don’t know if the caramel will set and become crunchy or if it will be too runny and go everywhere and make a mess. You’re input would be really welcome! Thank you! 🙂
Lauren Allen says
Hi Kelsey, do you mean to pour it over the entire pie before you cut it into slices? How long between when you add the sauce and when you serve it? Yes, I think that would work great as long as you give the sauce time to cool to room temperature, and spoon it just over the pumpkin filling 🙂 Hope everyone loves it! Happy Thanksgiving!