Pecan Pumpkin Pie

asian chinese european french dessert main sweet spicy sour savory umami hard fast

Prep

24 min

Cook

53 min

Total

77 min

Ingredients (15)

2 large eggs g

½ cup white sugar g

½ cup packed brown sugar g

1 tablespoon all-purpose flour g

1 teaspoon ground cinnamon g

¼ teaspoon ground nutmeg g

¼ teaspoon ground ginger g

½ teaspoon salt g

2 cups solid pack pumpkin puree g

1 (14 ounce) can sweetened condensed milk g

1 pie crust pie crust g

2 tablespoons butter, softened g

1 tablespoon orange zest g

¼ cup packed brown sugar g

¾ cup pecan halves g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat the oven to 450 degrees F (230 degrees C).

Combine eggs, sugars, flour, spices, and salt in a large bowl. Blend in pumpkin. Gradually add condensed milk; mix until well combined. Pour into prepared pie crust.

Bake pie in the preheated oven for 10 minutes. Meanwhile make the topping: Combine 2 tablespoons butter, 1 tablespoon grated orange rind, 1/4 cup brown sugar, and 3/4 cup whole pecans.

Reduce heat to 350 degrees F (175 degrees C) and continue to bake pie until filling is set, about 40 to 50 minutes longer. Top pie with pecan mixture 10 minutes before removing from the oven.