Classic Pumpkin Pie With Candied Pecan Toppin

Ingredients

9 crisco single crust
1 package pack pumpkin
475 gr pumpkin pie filling
1 package evaporated milk
2 eggs
200 gr granulated sugar
110 gr brown sugar
3 gr cinnamon
1 gr salt
2 gr ginger
1 gr nutmeg
120 ml water
28 gr butter
1 pecan
9 glass pie

Instructions

For filling, combine pumpkin, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, salt, ginger, nutmet and cloves in large bowl. Mix well. Pour into unbaked pie crust. Bake at 180ÂșC or 1 hour 10 minutes or until knife inserted in center comes out clean. 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 7-8 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. ----