Description

Pumpkin Pecan Pie combines creamy spiced pumpkin filling with a crunchy pecan topping. A festive twist on two holiday classics in one irresistible dessert.

Ingredients

1 unbaked 9-inch pie crust

1 cup canned pumpkin puree

1/2 cup granulated sugar

2 large eggs

1/2 cup evaporated milk

1 tsp vanilla extract

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp nutmeg

1/4 tsp cloves

Pinch of salt

1 cup pecan halves

1/2 cup brown sugar

2 tbsp melted butter

2 tbsp corn syrup

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Instructions

1. Preheat oven to 350°F (175°C). Place pie crust in a pie dish.

2. In a bowl, whisk pumpkin puree, granulated sugar, eggs, evaporated milk, vanilla, and spices.

3. Pour pumpkin mixture into prepared crust and bake 25 minutes.

4. Meanwhile, mix pecans, brown sugar, melted butter, and corn syrup.

5. Carefully spoon pecan topping over partially baked pumpkin filling.

6. Return pie to oven and bake another 20–25 minutes until set.

7. Cool completely before serving.

Notes

For extra flavor, toast pecans lightly before adding.

Best served with whipped cream or vanilla ice cream.

Pie can be made a day ahead and chilled overnight.