Pumpkin Pie with Pecan Crust Recipe

Introduction

Embrace the cozy comfort of autumn with our Pumpkin Pie with Pecan Crust. This delightful recipe combines the velvety smoothness of pumpkin pie with the irresistible crunch of a pecan crust. Perfect for family gatherings or seasonal celebrations, this pie captures the essence of fall with every bite. Gather your loved ones around the table and let the warm, inviting aromas fill your home.

Recipe Summary

Ingredients

• 1 cup pecan halves, finely ground
• 1 cup graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted
• 1 1/2 cups pumpkin puree
• 1 cup heavy cream
• 3/4 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine the ground pecans, graham cracker crumbs, and sugar. Stir in the melted butter until thoroughly mixed.
3. Press the pecan mixture evenly into the bottom and up the sides of a 9-inch pie pan to form the crust.
4. Bake the crust for 10 minutes, then set it aside to cool.
5. In a large bowl, whisk together the pumpkin puree, heavy cream, brown sugar, eggs, vanilla extract, spices, and salt until smooth and well combined.
6. Pour the pumpkin filling into the cooled crust.
7. Bake for 50-55 minutes, or until the filling is set but still slightly jiggly in the center.
8. Remove from the oven and let cool completely on a wire rack.
9. Refrigerate for at least 2 hours before serving to let the flavors meld together beautifully.

Helpful Tips

• For an extra crunchy crust, toast the pecan halves before grinding them.
• If you’re short on time, you can use store-bought pumpkin puree.
• Make it a day ahead to enhance the flavors – pumpkin pie often tastes even better the next day.

Storage Instructions

Store leftover pie in the refrigerator for up to 4 days, covered with plastic wrap or aluminum foil. For a longer storage option, freeze for up to 1 month and thaw overnight in the refrigerator before serving.

Ingredient Substitutions

• Swap heavy cream with coconut milk for a dairy-free version.
• Use gluten-free graham crackers to make this recipe gluten-free.

Pairings

Serve your Pumpkin Pie with Pecan Crust with a dollop of whipped cream or a scoop of vanilla ice cream. A hot cup of spiced chai or a glass of apple cider makes a perfect drink companion.

Conclusion

Warm your hearts and homes with this exquisite Pumpkin Pie with Pecan Crust. Don’t forget to share your delightful creations with us using #ZynahzRecipes or tag us on Instagram. Leave your feedback on our website at Zynahz and subscribe to our newsletter for more delicious recipes. Follow Zynahz on social media to stay inspired. Happy cooking!