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Caramel Pecan Topped Pumpkin Pie
3/4 cup brown sugar, well packed
1 tablespoon flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 (16 ounce) can pumpkin
3 eggs, beaten
1 1/2 cups (1 large can) undiluted evaporated milk
1/4 teaspoon maple flavoring
1 unbaked 10-inch pastry shell
1/3 cup brown sugar, well packed
3 tablespoons whipping cream
1/2 cup chopped plus whole pecans
Heat oven to 400 degrees F.
Combine the 3/4 cup brown sugar, flour, salt, cinnamon, ginger, nutmeg and pumpkin.
Stir in the eggs, evaporated milk and maple flavoring.
Pour into the pastry shell.
Bake for 40 to 45 minutes or until filling is set.
Meanwhile, in a small pan, mix the 1/3 cup brown sugar and 3 tablespoons 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.
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