Pumpkin Pecan Pie
Equipment
- 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
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!
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