Ingredients
Dough for single-crust deep-dish pie (9 inches)2 large eggs1/4 cup sugar1/4 cup packed brown sugar1 teaspoon all-purpose flour1 teaspoon pumpkin pie spice1/4 teaspoon salt2/3 cup canned pumpkin2/3 cup whole milkPECAN TOPPING:2 large eggs1/2 cup dark corn syrup2 tablespoons brown sugar2 tablespoons molasses1 tablespoon all-purpose flour1 teaspoon vanilla extract1/2 teaspoon salt1/2 cup chopped pecans1 cup pecan halves
Preparation
Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Chill while preparing filling.
In a bowl, beat eggs, sugars, flour, pie spice and salt until smooth. Mix in pumpkin. Gradually beat in milk. Pour into prepared pie crust.
Bake at for 10 minutes. Reduce the temperature to 350° and bake 15 minutes longer.
For pecan topping, beat eggs in a bowl until foamy. Add corn syrup, brown sugar, molasses, flour, vanilla and salt. Pour over filling. Sprinkle with chopped pecans; cover with pecan halves.
Bake for 30-35 minutes or until set. Cool completely. Store in the refrigerator.
