Pumpkin pecan pie that’s easy to make and with a addicting crunch from the pecan topping. A great dessert to share at your next gathering.
There’s no better way to embrace the magic of fall than by baking a delightful pumpkin pecan pie. This mouthwatering dessert seamlessly blends the creamy richness of traditional pumpkin with the nutty crunch of pecans, creating a symphony of flavors that will leave your guests begging for seconds.
Ingredients needed
- Frozen deep dish pie crust or homemade
- Egg
- Canned pumpkin
- Pecans
- Evaporated milk
- Honey or maple syrup
- Granulated sugar
- Brown sugar
- Pumpkin spice
Important to know…
Keep the oven temperature down low. This is a custard like pie or similar to a cheesecake. You want allow the center and the sides to bake at the same rate. Too much heat and the sides will be down with a raw center. Another thing to add is at the low temp, the crust is typically safe from over-browning when using a frozen one. If using a homemade crust, you may need to tent it with aluminum foil.
Making the pumpkin pecan pie recipe
- Preheat the oven to 325F.
- In a bowl, add in the pumpkin, sugar, salt, pumpkin spice then the eggs. Once smooth, slowly whisk in the evaporated milk.
- If using a frozen pie crust suggested, you can pour the batter straight in and place in the oven. Bake for 50 minutes then remove and add the pecan mix on top. Simply sprinkle it over, do not press it down into the pie.
- Place back in the oven and bake a remaining 15-20 minutes. If you remove the pie and there’s a slight jiggle to the center that is fine. It’ll set up as it cools.
- Place the pie on a cooling rack and allow to cool completely.
- If ready to serve, you’re good to go. But, you can also store the pie for later and serve cold, enjoy.
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Pumpkin Pecan Pie
Ingredients
- 1 9 inch deep dish frozen pie crust
- 15 ounce canned pumpkin
- 3/4 cup granulated sugar
- 2 teaspoon pumpkin spice
- 1/2 teaspoon salt
- 2 large egg
- 12 ounce evaporated milk
Pecan topping
- 1 cup pecans, chopped
- 1/2 cup light brown sugar, packed
- 2 tablespoon honey or maple syrup
Instructions
- Preheat the oven to 325℉.
- In a bowl, add in the pumpkin, sugar, salt, pumpkin spice then the eggs. Once smooth, slowly whisk in the evaporated milk.
- If using a frozen pie crust suggested, you can pour the batter straight in and place in the oven. Bake for 50 minutes then remove and add the pecan mix on top. Simply sprinkle it over, do not press it down into the pie.
- Place back in the oven and bake a remaining 15-20 minutes. If you remove the pie and there's a slight jiggle to the center that is fine. It'll set up as it cools.
- Place the pie on a cooling rack and allow to cool completely.
- If ready to serve, you're good to go. But, you can also store the pie for later and serve cold, enjoy.
