- 1 9-inch pie shell; unbaked
- 1 16-ounce can pumpkin pie filling
- 1 12-ounce can evaporated milk
- 2 eggs
- ½ cup granulated sugar
- ½ cup light brown sugar; firmly packed
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ⅛ teaspoon cloves
- ½ cup granulated sugar
- ½ cup water
- 2 tablespoons unsalted butter; or margarine
- 1 cup pecan pieces
- Preheat oven to 350ºF.
- In a large mixing bowl combine pumpkin, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, salt, ginger, nutmeg and cloves. Mix well. Pour into unbaked pie crust.
- Bake in a preheated oven for 1 hour 10 minutes or until knife inserted in center comes out clean. Cool completely.
- Meanwhile prepare topping. Grease baking sheet lightly with shortening. Combine granulated sugar and water in small saucepan. Cook and stir on medium heat until sugar dissolves.
- Increase heat. Bring to a boil. Boil 7 to 8 minutes or until mixture becomes light golden brown, stirring frequently. Stir in butter and nuts. Stir briskly.
- Spread quickly in thin layer on baking sheet. Cool completely.
- Break into pieces. Sprinkle around edge of pie. (You might not use all of topping). Cover and store any extra for later use). Refrigerate leftover pie.
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