Recipe for cooking caramel pecan topped pumpkin pie

Desserts to Go with Coffee and Tea :: Perfect Pies

Caramel Pecan Topped Pumpkin Pie

3/4 c. brown sugar, well packed
1 Tbsp. flour
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1 (16 ounce) can pumpkin
3 eggs, beaten
1 1/2 c. (1 lrg. can) undiluted evaporated milk
1/4 tsp. maple flavoring
1 unbaked 10-in. pastry shell
1/3 c. brown sugar, well packed
3 Tbsp. whipping cream
1/2 c. chopped plus whole pecans

Preheat oven to 400 degrees F.

Combine the 3/4 c. brown sugar, flour, salt, cinnamon, ginger, nutmeg and pumpkin. Stir in the eggs, evaporated milk and maple flavoring. Pour into the pastry shell, bake for 40 to 45 mins. or until filling is set.

Meanwhile, in a sm. pan, mix the 1/3 c. brown sugar and 3 Tbsp. whipping cream. Bring to a boil, and boil for 1 min.. Spread the hot caramel mixture on hot baked pie. Put pecans on top and return to oven for 5 mins..