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Pumpkin-Pecan Pie

Pumpkin-Pecan Pie recipe image
This Pumpkin-Pecan Pie offers the best of both worlds, blending the rich, custardy texture of traditional pumpkin pie with the buttery crunch of pecans. The filling is infused with warm spices like cinnamon, ginger, and cloves, creating a deeply aromatic and comforting flavor profile. Using canned pumpkin puree and evaporated milk ensures a smooth, consistent base that sets perfectly in an unbaked pie shell. It is an ideal centerpiece for Thanksgiving dinner, holiday gatherings, or any cozy evening where you crave something sweet and seasonal. The combination of soft pumpkin and crisp nuts provides a delightful contrast in every bite, making it a crowd-pleasing dessert that feels both homemade and elegant.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 210.4
Dietary: Gluten-free, Vegetarian
Description
This Pumpkin-Pecan Pie offers the best of both worlds, blending the rich, custardy texture of traditional pumpkin pie with the buttery crunch of pecans. The filling is infused with warm spices like cinnamon, ginger, and cloves, creating a deeply aromatic and comforting flavor profile. Using canned pumpkin puree and evaporated milk ensures a smooth, consistent base that sets perfectly in an unbaked pie shell. It is an ideal centerpiece for Thanksgiving dinner, holiday gatherings, or any cozy evening where you crave something sweet and seasonal. The combination of soft pumpkin and crisp nuts provides a delightful contrast in every bite, making it a crowd-pleasing dessert that feels both homemade and elegant.
Ingredients
  • 2 cups Pumpkin; Mashed, Canned
  • 1/2 teaspoons Salt
  • 3/4 cups Sugar
  • 2 whole Eggs; Lg
  • 1 teaspoons Cinnamon; Ground
  • 13 oz Evaporated Milk; 1 Cn.
  • 1/2 teaspoons Ginger; Ground
  • 1 whole Unbaked 9-inch Pie Shell
  • 1/4 teaspoons Cloves; Ground
Directions
  1. 1
    Preheat oven to 350&# 194;°F (175ðC).
  2. 2
    In a large bowl, whisk together the 2 cups of canned pumpkin puree, sugar, evaporated milk, eggs, salt, cinnamon, ginger, and cloves until the mixture is smooth and uniform.
  3. 3
    Place the unbaked 9-inch pie shell on a baking sheet to catch any potential drips.
  4. 4
    Pour the pumpkin mixture into the unbaked pie shell.
  5. 5
    Sprinkle chopped pecans evenly over the top of the filling.
  6. 6
    Bake for 50 to 55 minutes, or until the filling is set in the center and a knife inserted near the middle comes out clean.
  7. 7
    Remove from oven and allow the pie to cool completely on a wire rack before slicing.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 210.4kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.8mg1%
Sodium 2.4mg1%
Total Carbohydrate 53.8g18%
Dietary Fiber 1.3g6%
Sugars 48.3g
Protein 1.4g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best texture, toast the pecans lightly in a dry skillet before chopping and adding them to the pie. This enhances their nutty flavor.

Ensure the pie cools completely before slicing to allow the custard filling to set properly and prevent crumbling.

Leftovers can be stored in the refrigerator for up to 4 days. Cover tightly with plastic wrap or aluminum foil.

Keywords: pumpkin pie, pecan pie, thanksgiving dessert, holiday baking, spiced pumpkin, custard filling, fall recipe, autumn dessert, pie recipe, toasted pecans
Read it online: https://www.chefs-mate.com/recipe/pumpkin-pecan-pie/