You are here

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!
Ingredients
  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)
Directions

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

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Ingredient: 
Vegetable
Interest: 
Party

Rate It

Your rating: None
4.1025
Average: 4.1 (20 votes)