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Pecan Topped Pumpkin Pie

Canadian.Recipes's picture
This Pecan Topped Pumpkin Pie is always a hit for the Halloween or the Thanksgiving parties! It's not just my family but also all our friend circle enjoys this delicious Pecan Topped Pumpkin Pie - specially for its spiced up and sweet taste! Give it a try and I am sure your folks will love you for it!
  Unbaked 9 inch pie shell 1
  Canned pumpkin 16 Ounce (1 Can)
  Firmly packed light brown sugar 2⁄3 Cup (10.67 tbs)
  Ground cinnamon 1 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Salt 1⁄2 Teaspoon
  Eggs 2 , beaten
  Cream 2 Cup (32 tbs), scalded
  Butter/Margarine 3 Tablespoon
  Pecan halves 1 Cup (16 tbs)
  Firmly packed light brown sugar 1⁄4 Cup (4 tbs)

Prepare pie shell; set aside.
For filling, combine pumpkin, 2/3 cup brown sugar, and a mixture of spices and salt in a bowl.
Add the eggs and mix well.
Gradually add the scalded cream, stirring until mixture is smooth.
Pour filling into unbaked pie shell.
Bake at 400°F about 50 minutes, or until a knife inserted near center comes out clean.
Cool on rack.
For topping, melt the butter in a small skillet.
Add pecans; turn them with a spoon until coated with butter.
Turn nuts into a bowl containing 1/4 cup brown sugar; toss to coat thoroughly.
When pie is cool, arrange coated pecans, rounded side up, over the top in an attractive design.
Place under broiler about 3 inches from source of heat.
Broil 1 to 2 minutes.

Recipe Summary

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5132 Calories from Fat 2029

% Daily Value*

Total Fat 231 g356.1%

Saturated Fat 88.3 g441.5%

Trans Fat 0 g

Cholesterol 552.5 mg184.2%

Sodium 2955.9 mg123.2%

Total Carbohydrates 717 g239.1%

Dietary Fiber 29.3 g117.3%

Sugars 395.6 g

Protein 56 g112.3%

Vitamin A 1462.6% Vitamin C 35.7%

Calcium 148.9% Iron 76.4%

*Based on a 2000 Calorie diet

Pecan Topped Pumpkin Pie Recipe