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Caramel Pecan Pumpkin Pie
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- #55108
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
1 unbaked 10" pastry shell
Filling
3/4 cup brown sugar
1 tablespoon flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
2 cups pumpkin puree
3 eggs, beaten
1 1/2 cup evaporated milk
1/4 teaspoon maple flavoring
Topping
1/3 cup brown sugar, well packed
3 tablespoons whipping cream
1/2 cup chopped plus whole pecans
directions
Filling: Combine brown sugar, flour, salt, cinnamon, ginger, nutmeg, and pumpkin. Stir in the eggs, evaporated milk and maple flavoring. Pour into the pastry shell, bake in hot oven (400 degrees F.) for 40 to 45 minutes or until filling is set.
Meanwhile prepare the topping: in a small pan, mix the brown sugar and whipping cream. Bring to a boil, and boil for 1 minute. Spread the hot caramel mixture on hot baked pie. Put pecans on top and return to oven for 5 minutes.
added by
danielle88
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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reviews & comments
November 27, 2011
i made this for Thanksgiving at my mom's and everyone loved it. The pumpkin filling is nice and fluffy. I added a tablespoon of butter to the caramel and a teaspoon of kosher salt. You do need to put the topping on before it cools, or you won't be able to spread it evenly. I arranged the pecan halves nicely on top of the pie, and then finished it with some Maldon sea salt for a salted caramel pumpkin pecan pie. With some freshly whipped cream, it was perfect.
May 11, 2009
I am an Aussie and I made this recently and it was a huge hit. My only comments are I would blind bake the pastry next time because the base was not crips, and the caramel sauce over the top was too runny after baking. I would almost wait and add this at serving next time. Outstanding recipe with double whipped cream, served warm or cold!