Description
Indulge in the best of two worlds with this Pumpkin Pecan Pie, a delightful hybrid that merges a velvety, spiced pumpkin custard base with a crunchy, caramelized pecan topping. Perfect for holiday gatherings, this dessert balances earthy notes of ginger and cinnamon with the rich sweetness of toasted nuts. It is an easy-to-assemble, crowd-pleasing centerpiece that celebrates the warmth and comfort of autumn traditions in every golden, buttery bite.
Ingredients
1 unbaked 9-inch pie shell, chilled
1 cup pure pumpkin puree
1/2 cup evaporated milk
1/4 cup brown sugar, packed
1.5 tablespoons granulated sugar
1 large egg
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup pecan halves
1/2 cup dark corn syrup or agave syrup
1 tablespoon butter, melted
1 teaspoon vanilla extract
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, whisk together the pumpkin puree, evaporated milk, brown sugar, 1/2 tablespoon granulated sugar, egg, pumpkin pie spice, and salt until smooth.
Pour the pumpkin mixture into the chilled pie shell and bake for 25 minutes.
While the pie bakes, combine the pecan halves, corn syrup, remaining 1 tablespoon granulated sugar, melted butter, and vanilla in a bowl.
Remove the pie from the oven after the initial 25 minutes, gently spoon the pecan mixture over the top, and return to the oven.
Bake for an additional 20-25 minutes until the center is set and the pecan topping is golden brown.
Cool completely on a wire rack before slicing.
Notes
Ensure the pumpkin puree is not pre-mixed pie filling. Using a chilled pie crust helps prevent the edges from shrinking during the initial bake. Serve at room temperature or slightly chilled for easier slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg