Pumpkin Pie with Caramel Pecan Topping | Tastes Better From Scratch
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5 from 1 vote

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!
Prep Time30 mins
Cook Time1 hr 5 mins
Total Time1 hr 35 mins
Course: Dessert
Cuisine: American, Pie
Servings: 10
Calories: 344kcal
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

  • 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

Libby's Pumpkin Pie recipe

Nutrition

Calories: 344kcal | Carbohydrates: 45g | Protein: 5g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 54mg | Sodium: 264mg | Potassium: 262mg | Fiber: 2g | Sugar: 31g | Vitamin A: 6830IU | Vitamin C: 2.4mg | Calcium: 127mg | Iron: 1.6mg