Pecan Glazed Pumpkin Pie

This is traditional pumpkin pie kicked up a notch with a rich, nutty topping.

1 (16 oz) can solid pack pumpkin
2 eggs, beaten
½ cup sugar
½ teaspoon ginger
¼ teaspoon nutmeg
1 teaspoon cinnamon
½ teaspoon salt
1 (13oz) can evaporated milk
1 teaspoon vanilla
½ cup brown sugar, divided
1 deep dish pie crust prebaked at 400 degrees for 10-12 minutes then completely cooled
2 cup chopped pecans
2 tablespoon melted butter

No nutrition information available

In a large bowl or stand mixer combine first 9 ingredients plus ¼ cup of brown sugar. Mix until creamy and smooth.
In a small bowl, prepare pie topping by combining remaining ¼ cup brown sugar, melted butter and pecans. Set aside.
Pour pie batter into prebaked and cooled piecrust and bake for 30 minutes at 400 degrees.
Remove from oven and crumble topping over partially baked pie.
Return to oven for an additional 25-30 minutes or until knife inserted in center comes out clean.

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