Caramel Pecan Topped Pumpkin Pie
3/4 cup brown sugar, well packed
1 tbs. flour
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1 can (16 oz) canned pumpkin
3 eggs, beaten
1 1/2 cups (1 large can) undiluted evaporated milk
1/4 tsp. maple flavoring
1 unbaked 10" pastry shell
1/3 cup brown sugar, well packed
3 tbs. whipping cream
1/2 cup chopped plus whole pecans
Combine the 3/4 cup brown sugar, flour, salt, cinnamon, ginger, nutmeg, and pumpkin. Stir in the eggs, evaporated milk and maple flavoring. Pour into the pastry shell, bake in hot oven (400 degrees F.) for 40 to 45 minutes or until filling is set. Meanwhile, in a small pan, mix the 1/3 cup brown sugar and 3 tbs. whipping cream. Bring to a boil, and boil for 1 min. Spread the hot caramel mixture on hot baked pie. Put pecans on top and return to oven for 5 minutes.