Description
This Pecan Pumpkin Pie is a delightful twist on the classic pumpkin pie, with a crunchy pecan topping adding a delicious contrast to the creamy pumpkin filling. Perfect for holiday gatherings or any time you want a special dessert.
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water
- 1/2 teaspoon salt
For the Filling:
- 1 can (15 ounces) pumpkin puree
- 3/4 cup brown sugar
- 2 eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 1/4 cup milk
For the Pecan Topping:
- 1 cup chopped pecans
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, melted
Instructions
- Prepare the Crust: In a food processor, pulse the flour and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs. Slowly add ice water until the dough comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
- Make the Filling: In a mixing bowl, combine pumpkin puree, brown sugar, eggs, spices, salt, cream, and milk. Mix until smooth.
- Assemble the Pie: Roll out the chilled dough and fit it into a pie dish. Pour the pumpkin filling into the crust.
- Prepare the Topping: Mix pecans, brown sugar, flour, and melted butter. Sprinkle over the pumpkin filling.
- Bake: Preheat the oven to 375°F (190°C). Bake the pie for about 50-60 minutes until set. Allow to cool before slicing and serving.
Notes
- You can use store-bought pie crust if you’re short on time.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
