Description
This classic Pumpkin Pecan Pie combines the rich, smooth texture of spiced pumpkin filling with the crunchy, nutty flavor of pecans. Baked in a flaky pastry shell and topped with pecan halves, this pie is perfect for festive occasions or cozy autumn desserts, served best with a dollop of whipped cream.
Ingredients
Scale
Filling
- 3/4 cup brown sugar (packed)
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup canned pumpkin
- 3 eggs (lightly beaten)
- 1/2 cup dark corn syrup
- 1 tsp vanilla extract
Crust and Topping
- 1 pastry shell (9-inch, unbaked)
- 3/4 cup pecans (coarsely chopped)
- 20 pecan halves
- Whipped cream (for serving, optional)
Instructions
- Prepare Dry Ingredients: In a large mixing bowl, combine the brown sugar, ground cinnamon, and salt, ensuring they are well mixed to evenly distribute flavor.
- Add Wet Ingredients: Incorporate the canned pumpkin, lightly beaten eggs, dark corn syrup, and vanilla extract into the dry mixture. Beat all ingredients together thoroughly until well blended and smooth.
- Fill the Pastry Shell: Pour the pumpkin mixture carefully into the unbaked 9-inch pastry shell, spreading evenly to fill the base.
- Add Chopped Pecans: Sprinkle the coarsely chopped pecans uniformly over the pumpkin filling to add a crunchy texture.
- Decorate with Pecan Halves: Arrange pecan halves neatly around the outer edge of the filling for a decorative and visually appealing crust border.
- Initial Baking: Bake the pie in a preheated oven at 425°F (220°C) for 15 minutes to set the crust and start cooking the filling.
- Continue Baking: Lower the oven temperature to 350°F (175°C) and bake for an additional 25 minutes or until a knife inserted near the center comes out clean, indicating the filling is fully cooked.
- Cool and Serve: Remove the pie from the oven and let it cool completely. Serve slices with whipped cream on top if desired for extra richness.
Notes
- Use canned pumpkin, not pumpkin pie filling, for the best texture and flavor control.
- If you prefer a sweeter pie, you may increase the brown sugar slightly.
- Watch the crust edges while baking; if they brown too quickly, cover them with foil to prevent burning.
- Letting the pie cool completely helps the filling set properly and makes slicing cleaner.
- For a nuttier flavor, toast the pecans lightly before adding them to the pie.
- Whipped cream adds a creamy contrast but is optional based on preference.
