Pumpkin Pie with Pecan Topping

Ingredients:
Single 9" pie shell
Filling:
2 eggs
2/3 cup lightly packed brown sugar
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg
1 14-oz can pumpkin puree (about 1 1/2 cups), not pie filling
3/4 cup milk
Topping:
1/2 cup sugar
1/2 cup brown sugar, lightly packed
1/3 cup corn syrup
1-1/2 cups pecan halves

Directions:
Preheat oven to 425 degrees.
NOTE: Do not prick bottom of your pie crust.

Break eggs into a large bowl. Beat until blended.
Stir in brown sugar, cinnamon, salt and nutmeg until evenly
blended. Then add pumpkin and milk, stirring until blended.

Pour pumpkin mixture into the unbaked pie shell. Bake on
bottom rack of oven just until crust is golden around edges,
about 10 to 12 minutes. Reduce heat to 325 degrees and
continue baking until pumpkin filling seems set in center
when lightly jiggled, about 45 to 50 minutes more. Place on
a cooling rack while making topping.

In a large saucepan, combine sugars and corn syrup. Place
over medium heat and cook, uncovered, stirring frequently, until
sugar is completely dissolved, about 3-1/2 to 4 minutes. Remove
from heat and stir in pecans. Evenly spoon over warm pie filling.
Place in center of preheated broiler rack. Watch carefully and
only broil until the topping bubbles. It will happen quickly! Remove
from oven and place on cooling rack. Pie can be served warm or
at room temperature. Refrigerate leftovers for up to two days.

Brenda Hyde is a freelance writer, wife and mom to three. For more holiday traditions, recipes, crafts and ideas visit her at Seeds of Knowledge or Old Fashioned Holidays.

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Recipe submitted by: Brenda Hyde -