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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Prep Time 15

Cook Time 1 5

Course Dessert

Cuisine American

Servings serving

Calories 435 kcal

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

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Keyword Pumpkin Pecan Pie

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