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Pecan Pumpkin Pie

Pecan Pumpkin Pie Recipe

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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Calories: 470
Ingredients Method Notes

Ingredients
  

  • 1 unbaked 9-inch pie crust
  • 1 can (15 oz) pumpkin puree
  • 3/4 cup packed dark brown sugar
  • 2 large eggs
  • 1 cup heavy cream
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp fine salt
  • 1/4 cup unsalted butter, melted
  • 1/2 cup packed dark brown sugar
  • 1/4 cup light corn syrup
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups pecan halves

Method
 

  1. Heat oven to 375°F. Line the pie crust with parchment, fill with pie weights, and blind-bake 18 minutes. Remove weights, prick the bottom, and bake 7 minutes longer until dry and pale gold.
  2. Lower oven to 350°F. Whisk pumpkin, 3/4 cup brown sugar, 2 eggs, cream, cinnamon, ginger, nutmeg, and salt until smooth, about 1 minute.
  3. Stir melted butter, 1/2 cup brown sugar, corn syrup, 2 eggs, and vanilla together, then fold in pecans.
  4. Pour pumpkin custard into the warm crust, spoon the pecan mixture over the top, and bake 50–60 minutes until the edges puff and the center wobbles softly.
  5. Cool the pie completely on a rack, then slice and serve at room temperature or cold.

Notes

Cool the pie for at least 3 hours before slicing; chilling it overnight in the fridge makes the layers slice even cleaner. If the pecans darken too quickly, tent the pie loosely with foil for the last 20 minutes of baking.