Happy Thanksgiving. This post might be a little late for you to make it tomorrow for your Thanksgiving table but if you are like me you think Pumpkin Pie is good whenever, no need to only eat it on Thanksgiving! One of these days I'll get better at taking pictures of my food, for now I hope you can just trust that these recipes are YUMMY! even if they don't look that great in the pictures. The pumpkin pie I made is directly from the Libby's pumpkin can, I've just added the topping.
Pecan-Caramel topped Pumpkin Pie
from Libby's Pumpkin can
1 1/2 cups sugar
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
4 large eggs
1 can (29 oz) pumpkin puree
2 cans (12 oz each) evaporated milk
2 unbaked 9-inch deep dish pie shell
1. Mix sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
2. Pour into pie shells.
3. Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees, bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Note: I've made these pumpkin pies several times and for some reason it always takes mine about 1 hour and 15 minutes to cook all the way through...but the can says 40-50 minutes so make sure you watch the pies closely when it gets to that amount of time being cooked!
1 cup packed light brown sugar
1/4 cup heavy cream
2 tablespoons light corn syrup
2 tablespoons butter
1 teaspoon distilled vinegar
1 cup pecans, toasted
1 teaspoon vanilla extract
1. In a large saucepan combine brown sugar, heavy cream, light corn syrup, butter and vinegar. Bring to a boil of high heat stirring occasionally. Reduce heat to low and simmer for 5 minutes, stirring frequently. Remove from heat, stir in pecans and vanilla.
2. Pour hot mixture over cooled pie. Mixture will harden as it cools. Refrigerate for at least 4 hours.