Are you looking for a dessert that screams fall? Look no further than this scrumptious pumpkin pecan pie recipe! This recipe combines the rich flavors of pumpkin and pecan into a delectable pie that will have your taste buds dancing with joy. Whether you are hosting a holiday dinner or just want a cozy dessert for a chilly evening, this pie is the perfect choice.
Ingredients:
- 1 (9-inch) unbaked pie crust
- 1 cup canned pumpkin puree
- 1/2 cup packed brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 3 large eggs
- 1 cup heavy cream
- 1/2 cup dark corn syrup
- 1/2 cup chopped pecans
Instructions:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, whisk together the pumpkin, brown sugar, salt, cinnamon, ginger, and nutmeg.
- Beat in the eggs one at a time, then whisk in the heavy cream and corn syrup.
- Pour the mixture into the pie crust and sprinkle the pecans on top.
- Bake for 50-60 minutes, or until the filling is set and the crust is golden brown.
- Let cool completely before serving.
Nutritional Information:
Serving Size: 1 slice
Calories: 420
Fat: 25g
Saturated Fat: 10g
Cholesterol: 105mg
Sodium: 270mg
Carbohydrates: 45g
Fiber: 2g
Sugar: 30g
Protein: 5g
Cooking Time:
Preparation Time: 20 minutes
Cook Time: 50-60 minutes
Total Time: 70-80 minutes
Equipment:
- 9-inch pie dish
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Oven
Serving Suggestions:
This pie is perfect on its own or topped with whipped cream. Serve it warm or chilled, depending on your preference.
Variations:
If you want to mix things up, try adding some chocolate chips to the filling or using a gingersnap crust instead of a traditional pie crust.
Substitutions:
If you don’t have dark corn syrup, you can use light corn syrup or honey instead. You can also use pumpkin pie spice instead of the individual spices listed in the recipe.
Storage:
Store any leftover pie in the refrigerator for up to 3 days. Reheat slices in the oven or microwave before serving.
Tips:
- Make sure to use canned pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- If your crust is browning too quickly, cover the edges with foil to prevent burning.
- Let the pie cool completely before slicing to ensure that the filling sets properly.
Notes:
This recipe makes one 9-inch pie.
Frequently Asked Questions:
Can I make this pie ahead of time?
Yes! You can make the pie a day ahead and store it in the refrigerator until you are ready to serve it.
Can I freeze this pie?
Yes! Wrap the pie tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before serving.
Can I use a store-bought pie crust?
Absolutely! A store-bought pie crust will work just fine.
Can I use pecan halves instead of chopped pecans?
Yes! Chopped pecans will distribute more evenly throughout the pie, but using pecan halves will still give the pie a delicious crunch.
This pumpkin pecan pie recipe is a must-try for anyone who loves the flavors of fall. The combination of sweet pumpkin and nutty pecans is simply irresistible. Plus, the recipe is easy to follow and can be customized to suit your taste preferences. Whether you are serving it for Thanksgiving or just enjoying it on a cozy evening at home, this pie is sure to be a hit. So why not give it a try for yourself?