Pumpkin Pecan Pie
User Reviews
4.9
39 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
-
Additional Time
1 hr
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Total Time
2 hrs 25 mins
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Servings
8
-
Calories
561 kcal
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Course
Baked Goods
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Cuisine
American
Pumpkin Pecan Pie
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đ𤤠Merging two favorite pies in one so that the whole family can agree on a holiday dessert! This EASY pie is perfect for Thanksgiving, Christmas, holiday entertaining, and can be made in advance with store bought crust to save time!
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Ingredients
Crust
- 1 homemade crust or store bought refrigerated crust
- 1 large egg
- 1 teaspoon water
Pumpkin Filling
- 2 large eggs
- one 15-ounce can pumpkin puree not pumpkin pie filling
- ½ cup 100% pure real maple syrup light-colored corn syrup, or honey* (See Notes
- Âź cup light brown sugar packed
- ½ cup heavy cream
- 1 tablespoon unsalted butter
- 2 teaspoons pumpkin pie spice or to taste
- ½ teaspoon salt
Pecan Praline Topping
- 4 tablespoons unsalted butter melted
- 2 large eggs lightly beaten
- 1 ½ cup pecan halves
- ½ cup light brown sugar packed
- ½ cup light-colored corn syrup
- 1 teaspoon vanilla extract
Instructions
Crust
- Preheat the oven to 425°F and spray a 9-inch pie pan with nonstick cooking spray; set aside.
- Make homemade pie crust OR use store bought refrigerated pie crust.
- Place the pie crust in the prepared pan and crimp the edges.
- In a small bowl, beat together the 1 egg with 1 teaspoon bater.
- Using a pastry brush, lightly brush this all over the crust.
- Cover the crust entirely with aluminum foil or parchment paper, add dry uncooked beans to weigh it down or use pie weights if you have them, and bake this crust for 15 minutes; this process is called blind baking a crust. Tip - Pie crust should be cold going into the oven. If your crust got warm rolling it out or getting it in the pan, refrigerate the pan with crust in it for 20 minutes before baking.
- Remove the pie pan from the oven and set it on the counter to cool while you make the filling. Tip - Save the foil, you'll need it in step 13.
Pumpkin Filling
- Turn the oven down to 350°F.
- To a large bowl, add all the filling ingredients, and whisk to combine.
- Pour the filling into the cooled crust; set aside.
Pecan Praline Topping
- To a separate large bowl, combine all the topping ingredients, and stir well to combine.
- Evenly pour the topping over the filling, and smooth it with a spatula.
- Cover the pie with foil, and bake for 30 minutes.
- Remove the pie from the oven, uncover the pie, and bake for about 25 additional minutes; start checking at 20 minutes.
- Check for doneness** (See Notes). If the pie isn't done, bake for 5 additional minutes, or until it is done.
- Allow pie to cool at room temp on a wire rack for about 1 hour before covering and transferring in the fridge to chill. Although you can serve pie at room temp, I prefer it chilled. Pie will keep airtight at room temp for up to 24 hours, airtight in the fridge for up to 5 days, and airtight in the freezer for up to 3 months, thaw at room temp before serving. Pie can be made up to 48-72 hours in advance, and stored airtight in the fridge until ready to serve.
- I prefer to serve this pie with Cool Whip, although another type of whipped topping, real whipped cream, or vanilla ice cream are all good options
Notes
- *In the pie filling itself, maple syrup will make the filling runnier than corn syrup or honey will. Youâll get the maple flavor, but the pie doesnât set up quite as firmly compared to using corn syrup or honey. In the photos shown, I used maple syrup in the filling. Make sure you are using 100% pure real maple syrup and not imitation which is often called âpancake syrupâ.
- While you technically could use maple syrup for both the filling and topping, I wouldnât. I would use corn syrup in one or the other.
- Honey can be used, too. Itâs not my favorite for this pie because when I think of a fall-themed pie, I also think maple syrup. But honey doesnât give the same fall-inspired flavor profile. However, from a baking perspective, you can use it in the filling portion.
- **Even when your pumpkin praline pecan pie has finished baking, it will still jiggle like Jello when it is done. This is what Iâd call a less wiggly jiggle. I know this isnât scientific, but I am trying to be very descriptive.
- If your pie jiggles like eggs or a half-baked cake that in the oven, it isnât done. Iâd call this a very wiggly, wavy type of jiggle.
- If you use a thermometer, the internal temperature should be 170°F. This is scientific, however I wanted to add the aforementioned visual cues so that youâre not surprised when you see 170F, yet your pie is still jiggling a bit, but yes, it is quite likely done at this point.
- Judging doneness is always the bakerâs responsibility and sometimes you have to go with your instinct and hunch. Baking times listed in any recipe are always just provided as a courtesy because all ovens, climates, ingredients, and so forth will cause your baked good to bake at a different rate than mine did.
Nutrition Information
Show Details
Serving
1
Calories
561kcal
(28%)
Carbohydrates
73g
(24%)
Protein
7g
(14%)
Fat
30g
(46%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
18g
Cholesterol
152mg
(51%)
Sodium
209mg
(9%)
Fiber
3g
(12%)
Sugar
65g
(130%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 561 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 561kcal | 28% |
| Carbohydrates | 73g | 24% |
| Protein | 7g | 14% |
| Fat | 30g | 46% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 18g | 106% |
| Cholesterol | 152mg | 51% |
| Sodium | 209mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 65g | 130% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
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