Pumpkin Pecan Pie

Imagine the warm, inviting aroma of cinnamon and nutmeg wafting through your kitchen, as a Pumpkin Pecan Pie bakes to perfection in your oven.

This delightful dessert isn’t only easy to make but also brings a comforting, cozy feel to any gathering.

Watch as simple ingredients like pumpkin puree and pecans transform into a rich, indulgent treat.

Let’s bring this delicious pie to life and enjoy a slice of autumn magic!

Kitchen Tools Required

• 1 pie dish
• 1 mixing bowl
• 1 whisk
• 1 measuring cup
• 1 measuring spoon set
• 1 oven

Ingredients

• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup evaporated milk
• 2 large eggs
• 1/2 cup chopped pecans
• 1 pre-made pie crust
• 1/4 cup maple syrup
• 1/4 cup brown sugar

Cook & Prep Time

To efficiently manage your time while preparing and cooking Pumpkin Pecan Pie, here is a detailed timeline incorporating prep, cook, and resting times, along with additional time for reading the recipe:

1. Reading the Recipe (5 minutes):
   • Start by reading the recipe thoroughly to understand the steps and gather all the necessary ingredients and equipment.
2. Preparation (15 minutes):
   • Preheat the oven to 350°F (175°C).
   • Gather your ingredients and equipment: pie dish, mixing bowl, whisk, measuring cup, measuring spoon set.
   • Combine the pumpkin puree, granulated sugar, cinnamon, nutmeg, and salt in a mixing bowl.
   • Whisk in the evaporated milk and eggs until smooth.
   • Prepare the pecan topping by mixing chopped pecans, maple syrup, and brown sugar in a separate bowl.
3. Assembly (5 minutes):
   • Pour the pumpkin mixture into the pre-made pie crust.
   • Evenly sprinkle the pecan mixture over the pumpkin filling.
4. Baking (55 minutes):
   • Place the pie dish in the preheated oven.
   • Bake for 50 to 55 minutes, checking that the center is set but still slightly jiggly.
5. Cooling (1 hour):
   • Remove the pie from the oven and let it cool on a wire rack for at least 1 hour.
6. Serving:
   • Once the pie is cooled, serve with whipped cream or vanilla ice cream if desired.

Adjust as needed based on your pace and any additional garnishes you might want to add.

Recipe Instructions

Preheat the oven to 350°F (175°C).

In a mixing bowl, combine pumpkin puree, granulated sugar, cinnamon, nutmeg, and salt.

Whisk in evaporated milk and eggs until smooth.

Pour the pumpkin mixture into the pre-made pie crust.

In a separate bowl, mix chopped pecans, maple syrup, and brown sugar.

Evenly sprinkle the pecan mixture over the pumpkin filling.

Place the pie dish in the preheated oven and bake for 50 to 55 minutes.

Remove the pie from the oven and let it cool on a wire rack for at least 1 hour before serving.

Serving Tips

• Whipped Cream: Add a dollop of whipped cream on top for a light and creamy contrast to the pie’s rich flavors.
• Vanilla Ice Cream: Serve with a scoop of vanilla ice cream to enhance the dessert’s sweetness and add a delightful temperature contrast.
• Caramel Drizzle: Drizzle caramel sauce over the pie slice for an extra layer of sweetness and a touch of decadence.
• Candied Pecans: Garnish with candied pecans to add a crunchy texture and a nutty depth to each bite.
• Fresh Berries: Pair with fresh berries for a pop of color and a revitalizing, tangy complement to the pie’s richness.

Storage

To store Pumpkin Pecan Pie, cover it with plastic wrap or aluminum foil.

Refrigerate for up to 3 days.

For longer storage, freeze slices individually.

Thaw before serving.

Freezing

To freeze Pumpkin Pecan Pie, let it cool completely.

Then, wrap it tightly in plastic wrap and foil.

Label with the date.

Freeze for up to 2 months.

Thaw in the refrigerator.

Reheating

To reheat Pumpkin Pecan Pie, preheat your oven to 350°F (175°C).

Warm the pie for 10-15 minutes. This preserves the texture and flavor without drying it out.

Final Thoughts

Pumpkin Pecan Pie is a delightful dessert that combines the rich flavors of pumpkin and pecans.

The key to a successful pie is ensuring that the center is set but still slightly jiggly when removed from the oven.

This allows it to continue firming up as it cools. For an extra crisp crust, consider blind-baking the pie crust before adding the filling.

Serve your Pumpkin Pecan Pie with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.

Frequently Asked Questions

Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?

You can use fresh pumpkin instead of canned puree. Roast and puree the fresh pumpkin until smooth. Measure an equal amount to substitute. This method adds a homemade touch and enhances the pie’s natural flavors and texture.

What Can I Substitute for Evaporated Milk?

You can substitute evaporated milk with an equal amount of heavy cream for a richer texture, or use half and half for a lighter option. For a dairy-free version, opt for coconut milk to add a subtle tropical flavor.

How Can I Make This Pie Gluten-Free?

You can transform this pie into a gluten-free masterpiece by using a gluten-free pie crust. Confirm your spices and canned pumpkin are certified gluten-free. Create a symphony of flavors, maintaining texture and taste with these adjustments.

Can I Add Other Spices to the Pumpkin Filling?

You can certainly enhance the filling by adding ground ginger or cloves. Start with 1/4 teaspoon each, then adjust to taste. These spices add warmth and complexity, creating a symphony of flavors dancing across your taste buds.

What Can I Use Instead of a Pre-Made Pie Crust?

You can craft a homemade crust using flour, sugar, butter, and a pinch of salt. Blend until crumbly, add cold water, roll it out artistically. You’ll achieve a rustic, flaky masterpiece, enhancing your pie’s presentation and taste.

Pumpkin Pecan Pie

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Resting Time 1 hour hr

Total Time 2 hours hrs 10 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Equipment

• 1 Pie dish
• 1 Mixing bowl
• 1 Whisk
• 1 measuring cup
• 1 measuring spoon set
• 1 Oven

Ingredients

  

1x2x3x

• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup evaporated milk
• 2 large eggs
• 1/2 cup chopped pecans
• 1 pre-made pie crust
• 1/4 cup maple syrup
• 1/4 cup brown sugar

Instructions

 

• Preheat the oven to 350°F (175°C).
• In a mixing bowl, combine pumpkin puree, granulated sugar, cinnamon, nutmeg, and salt.
• Whisk in evaporated milk and eggs until smooth.
• Pour the pumpkin mixture into the pre-made pie crust.
• In a separate bowl, mix chopped pecans, maple syrup, and brown sugar.
• Evenly sprinkle the pecan mixture over the pumpkin filling.
• Place the pie dish in the preheated oven and bake for 50 to 55 minutes.
• Remove the pie from the oven and let it cool on a wire rack for at least 1 hour before serving.

Notes

To ensure your pie sets properly, make sure the center is set but still slightly jiggly when you take it out of the oven, as it will continue to firm up as it cools. For an extra crisp crust, you can blind-bake the pie crust for about 10 minutes before adding the filling. Enjoy your Pumpkin Pecan Pie with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence!

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.