Pumpkin pecan pie

Pumpkin pecan pie is a delightful twist on the traditional pecan pie, combining the rich, nutty flavor of pecans with the smooth, creamy texture of pumpkin pie.

This indulgent dessert features a buttery, flaky pie crust filled with a layer of spiced pumpkin puree and topped with a generous helping of crunchy, caramelized pecans.

​The combination of sweet and savory flavors makes it a perfect treat for the holiday season or any special occasion. Whether served with a dollop of whipped cream or a scoop of vanilla ice cream, pumpkin pecan pie is sure to be a hit at any gathering

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RECIPE​

Ingredients
Filling

• 1 1/2 CUPS FRESH COOKED PUMPKIN (BLENDED WITH MIXER) OR CANNED PUMPKIN
  
• 1/2 STICK SALTED BUTTER OR MARGARINE
  
• 3/4 CUP EVAPORATED MILK
  
• 4 LARGE EGGS OR USE 3 JUMBO EGGS (BEAT WITH A FORK)
  
• 1 TSP. PENZEY’S BAKING SPICE (OR 1/2 TSP. PUMPKIN PIE SPICE)
  
• 1 TSP. CINNAMON
  
• 1/2 CUP BROWN SUGAR (PACKED)
  
• 1/4 CUP OF GRANULATED SUGAR
  
• DASH OF SALT

Pecan topping

• 4 TBSP. MARGARINE OR SALTED BUTTER
  
• 1/2 CUP BROWN SUGAR
  
• 2 TBSP. ALL-PURPOSE FLOUR (WHITE LILY)
  
• 1/2 CUP PECANS (CHOPPED)

1. Combine filling ingredients in large mixing bowl. Mix well with wire whisk, pour in uncooked pie shell.
2. Use a pastry fork or pastry blender and blend butter, brown sugar, and flour well. Blend until crumbly and consistent in texture. Add chopped pecans and mix well. Sprinkle over pumpkin filling and bake pie at 350 degrees until set, about 40-45 minutes.
   

Printable Recipe - Pumpkin pecan pie