Pumpkin Pecan Pie From Farm Journal's Complete Pie Cookbook Filling is a mellow golden brown, rich like an old gold coin. (Great description!)
Ingredients:
Unbaked 9" pie shell 2 eggs, slightly beaten 1 (1lb.) can pumpkin (2 c.) 3/4 c. sugar (I used about 3 tablespoons) 1/2 tsp. salt 1 tsp. cinnamon 1/2 tsp. ginger 1/4 tsp. cloves (I used Penzeys Pie Spice with a little extra cinnamon and ginger) 1 2/3 c. light cream or evaporated milk
Instructions:
Caramelized Pecan Topping Blend together eggs and pumpkin. Stir in sugar, salt, cinnamon, ginger and cloves. Blend in cream. Turn into pie shell. Bake in hot oven (400°F) 45 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool completely on rack. Caramelized Pecan Topping: Combine 3 Tbsp. soft butter or margarine, 2/3 c. brown sugar and 2/3 cup coarsely chopped pecans. Gently drop by spoonfuls over cooled pie to cover top. Broil 5" below heat until mixture begins to bubble, about 3 minutes. Watch carefully. ( If cooked to long, top will turn syrupy) Cool on rack. I topped with homemade maple syrup whipped cream. 1 cup heavy cream 1/4 cup pure maple syrup Beat until stiff peaks form.