Pumpkin Pecan Pie

This pie is my favorite for Thanksgiving, I never stray away from pumpkin. It’s so creamy and with the crunch of the pecan topping, you can’t go wrong.

Difficulty: Easy

Ingredients for Filling:

• Canned Pumpkin- 15 oz
• Dark Brown Sugar- 3/4 cup
• Cinnamon- 2 tsp
• Vanilla- 1 tsp
• Evaporated Milk- 1 cup
• Ground Ginger- 1 tsp
• Ground Cloves- a pinch
• Ground Allspice- 1/2 tsp
• Salt- 1/2 tsp
• Eggs- 3 large
• Deep Dish Pie Crust- 1 Crust

Ingredients for Topping:

• Pecans- 1 cup finely chopped
• Dark Brown Sugar- 1/2 cup
• Dark Corn Syrup- 2 tsp
• Vanilla- 1 tsp
• Salt- a pinch
• White Sugar- 2 tsp

Directions:

1. In food processor combine pumpkin, cinnamon, ground cloves, ground ginger, allspice, salt and brown sugar. Blend until smooth.
2. Transfer your pumpkin filling to a pot and heat on medium high heat until it thickens about 10 minutes, stirring frequently. Remove from heat and whisk in your vanilla and eggs, mix thoroughly.
3. Pour your pumpkin filling into the pie crust and bake at 350 degrees for 35-40 minutes until the top cracks and the center no longer jiggles.
4. While the pie is baking let’s make your pecan topping, finely chop your pecans and add the brown sugar, white sugar and salt. Mix well then proceed to add the vanilla and dark corn syrup mix with your fingers to create a crumb consistency.
5. By now your pie should be finishing up, remove from oven and sprinkle topping above pie and bake an additional 10-12 minutes until pecan topping is nice and crunchy.

Serves 8

Now you have a fail proof pumpkin pie recipe that everyone will love. Enjoy this creamy, crunchy dessert and until next time.