This decadent pie combines all we love about Pumpkin Pie with the best elements of a Pecan Pie.
Ingredients
1 9-inch refrigerated pie crust (home-made or store-bought)
1/2 cup pecan pieces
1-1/4 cup dark brown sugar
3 tablespoons butter, at room temperature
2 large eggs
1 cup pumpkin purée (not pumpkin pie filling)
1 tablespoon all-purpose flour
1-1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 cup evaporated milk
candied pecans for garnish (optional)
Directions
- Pre-heat oven to 375 F. In a food processor, add pecan pieces, 1/2 cup of the dark brown sugar, and butter. Process until ingredients hold together like a paste, making sure the pecans are of a mealy texture. Press very firmly into bottom only of the pie crust so it will not float up during baking. In a mixing bowl, beat eggs until frothy with hand-mixer or standing mixer. Then with mixer on low, or stirring by hand, add the rest of the brown sugar (3/4 cup) and the rest of the ingredients. Beat only until well mixed. Pour slowly into praline lined crust. Cover edges of crust with aluminum foil to prevent over-browning. Bake in oven checking after 45 minutes. Pie is done when filling is set but still slightly jiggly in center. Depending on oven, 45-55 minutes total. Remove from oven and let cool on counter until room temperature. Chill in refrigerator. Garnish with whipped cream and candied pecans.
Notes
- This recipe was adapted from a recipe by Beth Ann Woodward of Spring, Texas. See her original recipe here.