Caramel-Pecan Pumpkin Pie

Ingredients and Weight:

• 1 (9-inch) unbaked pie crust
• 1 can (15 ounces) pure pumpkin
• 1 can (12 ounces) evaporated milk
• 1 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 cup chopped pecans
• 1/4 cup caramel sauce

Preparation Time:

15 minutes

Cooking Time:

45-50 minutes

Difficulty Level:

2

Preparation Method Steps:

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, whisk together the pumpkin, evaporated milk, granulated sugar, cinnamon, ginger, and cloves.
3. Pour the pumpkin mixture into the pie crust.
4. Sprinkle the pecans and caramel sauce over the top.
5. Bake for 45-50 minutes, or until the center is set.

Nutritional Information:

Per slice: * Calories: 300 * Fat: 10 grams * Carbohydrates: 45 grams * Protein: 5 grams

Dish Characteristics:

• Rich and creamy pumpkin filling
• Crunchy pecan topping
• Sweet and decadent caramel sauce
• Classic American dessert

User Comments:

• "This pie is absolutely delicious! The caramel-pecan topping is a perfect complement to the pumpkin filling."
• "I've made this pie several times now, and it's always a hit with my guests."
• "The perfect dessert for a fall gathering."
• "This pie is rich, but not too sweet. I love the combination of flavors."

Special Precautions and Tips:

• Use pure pumpkin, not pumpkin pie filling.
• Do not overbake the pie, as it will become dry.
• Let the pie cool for at least 30 minutes before slicing and serving.
• Top the pie with whipped cream or ice cream for an extra touch of sweetness.