Pumpkin Pie Recipe (Print Version)

# Ingredients:

01 - 1 9-inch Homemade pie crust, or store-bought, deep dish, unbaked.
02 - 3/4 cup granulated sugar.
03 - 1 teaspoon ground cinnamon.
04 - 1/2 teaspoon salt.
05 - 1/2 teaspoon ground ginger.
06 - 1/4 teaspoon ground cloves.
07 - 2 large eggs.
08 - 15 ounce can canned pumpkin or fresh pumpkin puree.
09 - 12 ounce can evaporated milk.
10 - 1/2 cup light brown sugar, packed.
11 - 2 tablespoons heavy whipping cream.
12 - 1 tablespoon light corn syrup.
13 - 1 tablespoon butter.
14 - 1/2 cup chopped pecans.
15 - 1/2 teaspoon vanilla extract.

# Instructions:

01 - Preheat your oven to a toasty 425 degrees F, setting the stage for a perfect bake.
02 - In a large, welcoming bowl, gently beat the eggs and pumpkin together until they’re a velvety, unified mix. Their harmony sets the base for this pie.
03 - In another bowl, carefully blend the sugar, cinnamon, salt, ginger, and cloves. This fragrant medley will add warmth and spice to every bite. Mix this into the pumpkin blend, stirring in the rich evaporated milk slowly until everything is smooth and combined.
04 - Carefully pour this luscious mixture into your unbaked pie shell, ensuring it spreads evenly.
05 - Slide your pie into the preheated oven and let it bake for 15 minutes. Reduce the oven temperature to a comfortable 350 degrees F, and continue baking for another 40 to 50 minutes. You’ll know it’s ready when a small jiggle in the middle gives it away or when a knife inserted into the center comes out clean.
06 - Allow your pie to cool completely on a wire cooling rack, locking in its creamy texture. Serve with optional whipped cream and a generous spoonful of caramel pecan topping for that extra touch of decadence.
07 - For the topping, combine brown sugar, cream, corn syrup, and butter in a small saucepan over medium-high heat. Let this sweet delight boil, then simmer, stirring frequently for about 5 minutes.
08 - Remove from heat and stir in chopped pecans and vanilla, letting it thicken as it cools. Spoon over each pie slice to serve.

# Notes:

01 - Make-Ahead Instructions: You can prepare the entire pie the day before and store it in the refrigerator, or separately store the pie crust and filling until baking time the next day.
02 - Storage Instructions: Homemade pumpkin pie should be refrigerated if not eaten within 2 hours of being at room temperature. It will stay fresh for 3-4 days in the refrigerator.
03 - Freezing Instructions: You can freeze this pie for up to 3 months, ensuring it's well-covered. Thaw overnight in the refrigerator before serving.
04 - The caramel pecan topping adds a delightful crunch and a hint of sweetness, complementing the creamy pumpkin filling perfectly.

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