Best Pecan Pumpkin Pie

Begin by preheating your oven to 425 degrees F (220 degrees C). This step is essential to ensure the pie cooks evenly.

In a large mixing bowl, combine pumpkin puree, granulated sugar, cinnamon, nutmeg, and cloves. It's important to mix these ingredients well, so the flavors meld and evenly distribute throughout the pie.

Beat eggs into the mixture until fully integrated. It's vital not to overbeat, to avoid incorporating too much air which may result in cracking the pie surface.

Gradually stir in the evaporated milk into the pumpkin mixture.

Pour this filling into the prepared pie shell. Remember to fill it just to the top of the crust to avoid spillage.

Bake in preheated oven for 15 minutes. Then, reduce the temperature to 350 degrees F (175 degrees C), and bake for an additional 40 minutes.

Meanwhile, in a small saucepan over medium heat, combine the brown sugar, corn syrup, and vanilla. Cook this mixture, stirring constantly until sugar dissolves, creating a smooth caramel-like sauce. Then, stir in the pecans.

Once the pie has baked for 40 minutes, gently pour the pecan mixture over it, spreading evenly.

Return the pie to the oven and bake for an additional 20 minutes, or until the filling is set.

Finally, let the pie cool for at least 2 hours before serving. This extra step, though often overlooked, brings out all the flavors and results in that perfect pie slice aesthetic.