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Pumpkin Pie Recipe

Pumpkin Pie Recipe

Recipe Book: Desserts

The BEST Pumpkin Pie recipe is perfect in every way, and you can choose to serve it with a simple homemade caramel pecan topping that takes it over the top!

Ingredients

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Cooking for
12 people

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    For the Pumpkin Pie

    Caramel Pecan Topping

    Preparation


    1

    Preheat oven to 425 degrees F.

    2

    In a large bowl beat the eggs and pumpkin together. In a separate bowl, combine the sugar, cinnamon, salt, ginger and cloves, and add to pumpkin mixture.

    3

    Gradually stir in the evaporated milk. Carefully pour mixture into unbaked pie shell.

    4

    Bake at 425 degrees F for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes longer, or until the pie is set.

    5

    Cool completely on a wire cooling rack. Serve immediately with whipped cream and caramel pecan topping, if desired.

    6

    To make the topping: Add brown sugar, cream, corn syrup, and butter to a small saucepan over medium high heat. Bring to a boil, then reduce heat and simmer, uncovered, for about 5 minutes, stirring frequently.

    7

    Remove from heat and stir in chopped pecans and vanilla. The topping will thicken as it cools.

    Notes

    Pie pan: The filling works best for a 9x2inch pie pan.
    Make Ahead: You can make the entire pie the day before and store it the refrigerator.
    Storage: Homemade pumpkin pie should be refrigerated if not eaten within 2 hours of sitting out. Leftover pumpkin pie will keep in the refrigerator for 3-4 days.
    Freezing: Cooked pumpkin pie can be frozen for up to 3 months, covered well. Thaw overnight in the refrigerator before serving.

    • Oven Temp

      425 F
    • Prep Time

      30 min
    • Cook Time

      1 min
    • Serves

      12 people
    • Calories

      225
    Recipe By

    Recipe By

    Lauren Allen

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