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Pumpkin Pie

Makes one 9-inch pie

Ingredients

For the Pumpkin Pie

• 1 9-inch Pie Crust, unbaked (or store-bought deep dish)
• 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 oz can pumpkin puree (not pumpkin pie filling)
• 12 oz can evaporated milk

For the Caramel Pecan Topping (optional)

• 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

Steps

Pumpkin Pie

1. Preheat oven to 425°F.
2. In a small bowl, combine sugar, cinnamon, salt, ginger, and cloves.
3. In a large bowl, beat the eggs. Stir in the pumpkin puree.
4. Add the sugar-spice mixture to the pumpkin and stir to combine.
5. Gradually stir in the evaporated milk until smooth.
6. Pour filling into the unbaked pie crust.
7. Bake at 425°F for 15 minutes (this sets the crust).
8. Reduce temperature to 350°F and bake for 40-50 minutes more, until set.
9. The pie is done when the center jiggles only slightly. A knife inserted near the center should come out clean.
10. Cool on a wire rack for 2 hours before serving.

Caramel Pecan Topping (optional)

1. In a small saucepan over medium heat, combine brown sugar, cream, corn syrup, and butter.
2. Stir until butter melts and mixture comes to a boil.
3. Remove from heat and stir in pecans and vanilla.
4. Serve warm, spooned over slices of pie.

Notes

• To avoid cracks, don't overbake. Check the pie after 55 minutes total.
• Store covered in the refrigerator for up to 4 days.
• The pie can be made the day before and refrigerated.

https://tastesbetterfromscratch.com/pumpkin-pie-with-caramel-pecan-topping/