Pumpkin Pecan Pie

Indulge in the perfect autumn dessert with this Pumpkin Pecan Pie, where the classic creamy pumpkin filling meets a crunchy, buttery pecan topping. Baked to perfection in a flaky pie crust, this delightful treat offers warm spices and rich flavors that will enchant your taste buds and elevate your fall gatherings. Whether served at Thanksgiving or during cozy family dinners, this pie is sure to become a cherished favorite.

Prep Time20 mins

Cook Time1 hr

Total Time1 hr 20 mins

Course: Dessert Cuisine: American Keyword: Pumpkin Pecan Pie Servings: Serves 8 slices Calories: 360kcal Author: Tisha

Ingredients

1 (9-inch) unbaked pie crust
1 (15 ounce) can pumpkin puree
1 cup heavy cream
1/2 cup granulated sugar
1/4 cup packed light brown sugar (plus more for topping)
2 large eggs
Spices: cinnamon, ginger, cloves, nutmeg
1 1/2 cups pecan halves
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
Salt

Instructions

Preheat the oven to 375°F. Fit the unbaked pie crust into a 9-inch pie dish.
In a large bowl, combine pumpkin puree, heavy cream, granulated sugar, brown sugar, eggs, cinnamon, ginger, cloves, nutmeg, and salt. Mix until smooth.
In another bowl, mix brown sugar, melted butter, egg, vanilla extract, and salt until smooth. Fold in pecan halves.
Pour the pumpkin filling into the prepared crust and spoon the pecan mixture evenly on top.
Bake for 50-60 minutes until golden brown and set. Cover edges with foil if browning too quickly.
Cool completely on a wire rack for at least 3 hours before serving.

Notes

For added flavor, try using roasted pecans. Serve with whipped cream or vanilla ice cream for an extra indulgence. Store leftovers in the refrigerator for up to three days.

Nutrition