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Description
A rich and flavorful pumpkin pie with a crunchy pecan topping.
Ingredients
Scale
- 1 (9-inch) unbaked pie crust
- 1 (15-ounce) can pumpkin puree
- 3/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 2 large eggs
- 1 (12-ounce) can evaporated milk
- 1 cup chopped pecans
- 1/2 cup packed brown sugar
- 2 tbsp unsalted butter, melted
Instructions
- Preheat oven to 425°F.
- Mix pumpkin, sugar, spices, salt, eggs, and evaporated milk in a bowl until smooth.
- Pour mixture into the pie crust.
- Bake for 15 minutes, then reduce heat to 350°F and bake for 40 more minutes.
- Mix pecans, brown sugar, and melted butter in a separate bowl.
- Sprinkle pecan topping over the pie and bake for 10 more minutes.
- Let the pie cool before serving.
Notes
- Use fresh pumpkin puree for better flavor.
- Check pie at 30 minutes to prevent over-browning.
- Store leftovers in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg