Pumpkin Pecan Pie
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.
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Servings: 8 serving
Calories: 435kcal
Ingredients
- 1 frozen pie crust 9 inch deep dish
- 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
- 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.
Nutrition
Calories: 435kcal | Carbohydrates: 59g | Protein: 8g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 59mg | Sodium: 318mg | Potassium: 355mg | Fiber: 3g | Sugar: 43g | Vitamin A: 8450IU | Vitamin C: 3mg | Calcium: 161mg | Iron: 2mg
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