My New Favorite Pumpkin Pecan Pie Recipe To Tempt Your Taste Buds


That's right, friends. It's not fake! The countdown to Thanksgiving is upon us, and I'm getting more and more excited to indulge in all of the amazing foods we like to have on Thanksgiving Day.

Pumpkin pecan pie on table with red ribbon and plates behind 

Today I'm sharing one of my favorite Thanksgiving Desserts, Pumpkin Pecan Pie. This recipe is crazy good and it's filled with loads of flavor. It's perfect paired with a cup of coffee, ice cream, whipped cream or whatever you like (my Bread Pudding Recipe is another must try). The crunch in this pie adds a bit of interest to the traditional pumpkin pie texture, which I love.

Flatlay of pumpkin pecan pie with slice out

So if you're looking for a pumpkin pie that's going to make everyone scream for more, this is going to be your jam!

Here's the recipe.

Everything Dawn Pumpkin Pecan Pie

Ingredients:

2 cups pureed pumpkin (fresh is always best)

1 stick of unsalted butter

3/4 cup of raw sugar

1/2 tsp fresh nutmeg grated

Seeds from 2 whole cardamom pods

1/2 tsp vanilla extract

1/2 tsp ginger

2 tsp cinnamon

1 can evaporated milk

2 large eggs

1 nine inch pie crust

For the topping:

1/2 cup flour

1 cup pecans

1 Tbsp cinnamon

1/2 cup raw sugar

1/4 cup maple syrup

1/2 stick butter cut into tablespoons

 

 

What to do:

Make sure the pureed pumpkin is drained well.

Melt butter in a medium sized pot.

Stir fresh grated nutmeg, ginger, sugar, cinnamon and vanilla into the melted butter.

Add pumpkin puree and stir until smooth. Add eggs and stir until completely incorporated into the mixture.

Pour into pie shell.

Now prepare your topping.

Mix together sugar, cinnamon, flour, and pecans into a small bowl and mix to combine.

Add maple syrup and butter and stir until butter is about pea sized and mixture looks crumbly.

Spread the crumb mixture on top of the pumpkin pie.

Bake on 375° for about 40 - 45 minutes until the center no longer wiggles.

Serve when cool.

 


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