Classic Pumpkin Pie with Caramel Pecan Topping
Classic pumpkin pie with cinnamon, ginger and cloves, plus an optional caramel pecan topping. Ingredients and steps from Lauren Allen’s cooking video. The original is a YouTube video, organized here into clear ingredients and step-by-step instructions so you can cook without replaying it.
The original video
Ingredients
- 1 unbaked, deep-dish 9-inch homemade or store-bought pie crust
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 large eggs
- 1 (15-ounce) can pumpkin
- 1 (12-ounce) can evaporated milk
- Whipped cream, for serving, if desired
- ½ cup packed light brown sugar
- 2 tablespoons heavy whipping cream
- 1 tablespoon light corn syrup
- 1 tablespoon butter
- ½ cup chopped pecans
- ½ teaspoon vanilla extract
- Whipped cream, for topping
Instructions
- Preheat oven to 425°F.
- In a large bowl, beat the eggs and pumpkin together.
- In a separate bowl, combine the sugar, cinnamon, salt, ginger, and cloves. Add to the pumpkin mixture.
- Gradually stir in the evaporated milk. Carefully pour the mixture into the unbaked pie shell.
- Bake at 425°F for 15 minutes. Reduce the temperature to 350°F and bake for 40–50 minutes longer, or until set. Check by gently wiggling the pie; the center may jiggle just a tiny bit. Alternatively, it is done when a sharp knife inserted in the center comes out clean.
- Cool completely on a wire cooling rack. Serve with whipped cream and caramel pecan topping, if desired.
- Add the brown sugar, cream, corn syrup, and butter to a small saucepan over medium-high heat. Bring to a boil, then reduce heat and simmer uncovered for about 5 minutes, stirring frequently.
- Remove from heat and stir in the chopped pecans and vanilla. The topping will thicken as it cools.
- Spoon topping over cooled pumpkin pie slices and top with whipped cream.
The first ten ingredient lines and steps 1–6 make the pumpkin pie. The remaining ingredients and steps 7–9 are the optional caramel pecan topping. Add that topping to cooled slices when serving; the author also shows whipped cream.
Start with an unbaked, deep-dish 9-inch crust. The two oven temperatures are part of the method: first 425°F, then 350°F. Cool the pie completely before serving.
This page preserves the Link2Eat converter’s ingredients and steps, checked against Lauren Allen’s original cooking video. The matching author recipe also gives the optional topping and a yield of 12 servings.
About the nutrition estimate
The estimate includes the entire optional pecan topping and an assumed 60 g of unsweetened whipped cream across the pie. Leaving either out changes the values. For calculation only, one pastry shell is estimated at 200 g using a packaged pie-crust label; two eggs at 100 g; the milk can at 378 g using USDA’s evaporated-milk volume conversion; and the pumpkin can at 425 g. These estimates do not replace the recipe’s ingredient amounts.
Cup and spoon estimates for the topping are 100 g brown sugar, 30 g cream, 20.4 g corn syrup, 14.2 g butter, 54.5 g chopped pecans and 2.1 g vanilla. The pie also includes an estimated 150 g granulated sugar and 2.6 g cinnamon. The tiny ginger, cloves and salt quantities are excluded from the macro estimate. A finished weight of 1,400 g, with a 1,250–1,550 g range, is an editorial estimate rather than a measured yield. The 12-serving count comes from the author’s matching page.
The calculation uses USDA reference foods and a Pillsbury pastry-label proxy; homemade crusts and other brands vary.
Calories & macros
| Nutrient | Per 100 g | 250 g portion |
|---|---|---|
| Calories | 244 kcal | 609 kcal |
| Protein | 4.2 g | 10.5 g |
| Fat | 12.2 g | 30.5 g |
| Carbohydrates | 31.8 g | 79.5 g |
About 12 servings (1/12 of the dish, approximately 117 g each). Per serving: Calories: 284 kcal · Protein: 4.9 g · Fat: 14.2 g · Carbohydrates: 37.1 g.
Source
- Platform
- YouTube
- Creator
- Lauren Allen / Tastes Better From Scratch
- Video ID
- En2dQ5VwJEw
- Original
- Watch the original