Candied-Pecan-Topped Pumpkin Pie 8.000

Allison Dinner

Nov 27, 2008

This is dramatic-looking and very sweet; also very easy to make. Caution: The topping can bubble up and drip onto the oven floor, so place the pie plate on a baking sheet, or place foil on an oven rack underneath the pie to catch drips.

This pie is at its best when served slightly warm. To store, cover and refrigerate for up to 3 days.

Servings: 8
  • 2 large eggs
  • 16-ounce canned pumpkin (do not use pumpkin pie filling)
  • 12-ounce canned sweetened condensed milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon or freshly grated ground nutmeg
  • 1/2 teaspoon salt
  • 9-inch homemade or store-bought graham cracker pie shell, such as Keebler brand
  • 4 tablespoons (1/2 stick) salted butter, melted
  • 1/4 cup light brown sugar
  • 1 cup pecan halves (about 4 ounces)


Position an oven rack in the middle of the oven; preheat to 375 degrees.

Whisk together the eggs, pumpkin and condensed milk in a medium bowl, then add the cinnamon, ginger, nutmeg and salt, stirring to combine. Pour the mixture into the pie shell, then place it on a baking sheet and bake for 40 minutes.

Meanwhile, combine the melted butter and brown sugar in a medium bowl, then add the pecans, stirring until they are evenly coated. Remove the pie from the oven. Arrange the sugared pecans in a decorative pattern covering the top of the pie. If you have any leftover sugar mixture, crumble it over the nuts.

Return the pie to the oven and bake for 30 minutes or until a toothpick or cake tester inserted into the center comes out clean. Transfer to a wire rack to cool slightly before serving.

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Recipe Source

From Tina Hsu.

Tested by Candy Sagon.

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