There’s something uniquely comforting about a slice of homemade Pumpkin Pie with Pecan Topping, especially when shared around a family table adorned with autumn leaves and the warm, inviting hues of the season. This recipe is more than just a pie; it’s a celebration of family bonding, creativity in the kitchen, and the joy of seasonal flavors. The combination of creamy pumpkin filling and crunchy, caramelized pecans creates a symphony of textures and flavors that is absolutely worth trying. Whether it’s for a festive occasion or a cozy weekend dessert, this pie is bound to become a family favorite.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Servings: 8
- Skill Level: Intermediate
- 1 unbaked 9-inch pie crust
- 1 can (15 oz) pumpkin puree
- 1 cup evaporated milk
- 2 large eggs
- 3/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup pecan halves
- 1/4 cup brown sugar
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the pumpkin puree, evaporated milk, eggs, granulated sugar, cinnamon, ginger, cloves, nutmeg, and salt. Mix until well blended.
- Pour the pumpkin mixture into the unbaked pie crust.
- Bake for 40-45 minutes, or until the filling is set and a knife inserted into the center comes out clean.
- While the pie is baking, prepare the pecan topping. In a medium bowl, combine the pecan halves, brown sugar, melted butter, and vanilla extract. Stir until the pecans are well coated.
- Carefully remove the pie from the oven and sprinkle the pecan mixture evenly over the top.
- Return the pie to the oven and bake for an additional 10 minutes, or until the pecan topping is caramelized and crispy.
- Allow the pie to cool completely on a wire rack before serving.
Helpful Tips
- For a smoother filling, use a hand mixer to blend the pumpkin mixture thoroughly.
- If you’re short on time, you can use a store-bought pie crust.
- To prevent the crust from burning, use a pie crust shield or cover the edges with aluminum foil during baking.
Storage Instructions
Leftover pie can be stored in the refrigerator for up to 4 days. Cover the pie with plastic wrap or store it in an airtight container.
Ingredient Substitutions
- Substitute brown sugar with coconut sugar for a hint of caramel flavor.
- For a dairy-free option, use coconut milk instead of evaporated milk.
- Replace eggs with a flaxseed mixture (1 tbsp flaxseed meal + 3 tbsp water per egg) for a vegan version.
Pairings
This Pumpkin Pie with Pecan Topping pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a heartwarming beverage, enjoy it with a chai latte or hot apple cider.
We hope you love making and sharing this Pumpkin Pie with Pecan Topping as much as we do. Capture your kitchen creations and share them with us using #ZynahzRecipes or tag Zynahz on Instagram. We’d love to hear your feedback, so don’t forget to leave a comment on our website https://www.zynahz.com. Stay updated with our latest recipes and inspiration by subscribing to our newsletter and following us on social media. Happy baking!
