Easy Pumpkin Pie with Candied Pecans
Servings: 8
I absolutely love this easy pumpkin pie recipe - it literally takes only three steps! I guarantee you’re going to enjoy this pumpkin pie topped with crunchy candied pecans; it’s an incredible mixture of textures and flavors!
Print Recipe
Ingredients
- Pie
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 15 oz can pumpkin
- 1 12 oz can evaporated milk
- 1 unbaked 9" deep dish pie shell
- Candied Pecans
- 1/4 cup packed brown sugar
- 2 tablespoons butter
- 2 tablespoons honey
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- pinch salt
- 1 1/2 cups pecan halves
Instructions
- Preheat oven to 425 degrees F.
- In a large bowl combine all pie ingredients and pour into pie shell. Bake at 425 degrees F for 15 minutes then lower oven temperature to 350 degrees F and cook for 20 minutes.
- In the meantime, in a small saucepan combine brown sugar, butter, honey, cinnamon, nutmeg and salt. Heat over medium heat just until everything is melted and combined. Stir in pecans and coat well. Carefully spoon over top of pie and finish baking for 30 minutes or until knife inserted in middle comes out clean (no pumpkin on knife). Cool for 2 hours and store in the refrigerator.
Notes
Pumpkin Pie is Libby's pumpkin pie.