Classic Pumpkin Pie With Candied Pecan Topping - cooking recipe

Ingredients

Crust
1 9 inch classic crisco single crust
Filling
1 (16 ounce) can solid-pack pumpkin (not Pumpkin Pie Filling)
1 (12 ounce) can evaporated milk
2 eggs, lightly beaten
1/2 cup granulated sugar
1/4 cup firmly packed light brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon clove
Topping
1/4 cup granulated sugar
1/4 cup water
2 tablespoons butter or 2 tablespoons margarine
1 cup pecan pieces

Preparation

Roll and press crust into 9-inch glass pie plate .
Do not bake .
Heat oven to 350\u00b0F degrees .
For filling, combine pumpkin, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, salt, ginger, nutmeg and cloves in large bowl .
Mix well .
Pour into unbaked pie crust.
Bake at 350\u00b0F for 1 hour 10 minutes or until knife inserted in center comes out clean .
Do not overbake .
Cool completely .
Grease baking sheet lightly with shortening .
For topping, combine granulated sugar and water in small saucepan .
Cook and stir on medium heat until sugar dissolves .
Increase heat .
Bring to a boil .
Boil 7 to 8 minutes or until mixture becomes light golden brown, stirring frequently Stir in butter and nuts .
Stir briskly Spread quickly in thin layer on baking sheet .
Cool completely Break into pieces .
Sprinkle around edge of pie .
(You might not use all of topping. Cover and store any extra for later use.) Refrigerate leftover pie .