There’s something uniquely heartwarming about a slice of Pumpkin Pecan Pie on a crisp autumn evening. This pie beautifully marries the silky, spiced richness of pumpkin with the sweet, nutty crunch of pecans, creating a dessert that encapsulates the essence of family and seasonal joy. It’s both a treat and a tradition, perfect for holiday gatherings or a cozy night in with loved ones. Let’s dive into this delightful recipe, where every bite is a celebration of flavors and family memories.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Servings: 8
- Skill Level: Intermediate
Ingredients
- 1 pie crust (store-bought or homemade)
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup pecan halves
- 1/4 cup maple syrup
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish and set aside.
- In a large bowl, combine the pumpkin puree, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves, and salt. Mix until well combined.
- Beat in the eggs one at a time, then stir in the heavy cream and vanilla extract. Pour the pumpkin mixture into the prepared pie crust.
- In a separate bowl, toss the pecan halves with the maple syrup and melted butter. Spread the pecans evenly over the pumpkin filling.
- Bake the pie in the preheated oven for about 60 minutes, or until the filling is set and the pecans are nicely caramelized. If the crust edges start to brown too quickly, cover them with aluminum foil.
- Allow the pie to cool on a wire rack before serving to ensure the filling sets properly. Serve at room temperature or slightly warmed.
Helpful Tips
- For a flakier crust, brush it with an egg wash (a mixture of beaten egg and water) before adding the filling.
- Try using a mix of pecan and walnut halves for a variation in flavor and texture.
- To save time, you can use store-bought pumpkin pie spice instead of individual spices.
- If you prefer a less sweet pie, reduce the amount of brown sugar by up to half.
Storage Instructions
Store any leftover Pumpkin Pecan Pie in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap individual slices in plastic wrap and aluminum foil, then freeze for up to one month. Thaw in the refrigerator overnight before serving.
Pairings
This delightful Pumpkin Pecan Pie pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve with a warm cup of spiced chai tea or a glass of apple cider for an extra cozy treat.
I hope this Pumpkin Pecan Pie becomes a cherished addition to your family’s recipe collection. Don’t forget to share your delicious creations using #ZynahzRecipes or tag Zynahz on Instagram. We’d love to hear your feedback on our website zynahz.com. If you enjoyed this recipe, be sure to subscribe to our newsletter for updates and follow us on social media for more culinary inspiration. Happy baking!
