Description
Indulge in the ultimate autumnal treat with this delectable Pumpkin Pecan Pie. The smooth, creamy pumpkin filling is complemented by the crunchy, caramelized pecans, creating a harmonious blend of flavors and textures that will have you craving more.
Ingredients
– 1 (15 oz) can pumpkin puree
– 1 (14 oz) can sweetened condensed milk
– 3 large eggs
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground cloves
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 (9-inch) unbaked pie crust
– 1 cup chopped pecans
Instructions
1. – Preheat oven to 425°F.
2. – In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, cloves, nutmeg, and salt until well combined.
3. – Pour the pumpkin mixture into the unbaked pie crust.
4. – Sprinkle the chopped pecans evenly over the top of the pumpkin filling.
5. – Bake for 15 minutes, then reduce the oven temperature to 350°F and bake for an additional 40-45 minutes, or until the center is set.
6. – Allow the pie to cool completely before slicing and serving.
Notes
For a more decadent topping, you can also drizzle the baked pie with a caramel sauce or dust it with powdered sugar. The pie can be stored in the refrigerator for up to 4 days.
- Prep Time: 15
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: American