5 from 2 votes
Pumpkin Pie with Caramel Pecan Topping | Tastes Better From Scratch
Pumpkin Pie with Caramel Pecan Topping
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.