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Pumpkin Pecan Pie

A delicious, creamy pumpkin pie filling topped with crunchy pecans in a praline coating. Easy to make, and perfect for all your holiday parties.
Prep Time15 minutes
Active Time55 minutes
Chill time1 hour
Total Time2 hours 10 minutes
Course: Dessert
Cuisine: American
Keyword: comfort food, Fall Favorites, Holiday Dessert
Yield: 8
Calories: 343kcal
Author: Sweet Ordeal

Materials

  • 1 9" pie crust, purchased or homemade

Pumpkin Filling:

  • 15 oz. can pure pumpkin (not pumpkin pie filling)
  • 14 oz. can sweetened condensed milk
  • 1 large egg
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. salt

Pecan Topping:

  • 3/4 cup pecans, halves or roughly chopped
  • 1/3 cup brown sugar (light or dark)
  • 4 Tbsp. butter, softened
  • 1/4 tsp. ground cinnamon

Instructions

  • Preheat oven to 375°. Have your unbaked pie crust ready to be filled.

Pumpkin Filling:

  • In a large bowl, mix together the pumpkin, milk, egg, cinnamon, ginger, nutmeg, and salt. Pour into pie crust, and bake for 25 minutes. Meanwhile, prepare the topping.

Pecan Topping:

  • Mix pecans, brown sugar, butter, and cinnamon together until nuts are well coated.
  • Remove pie from oven. Carefully dollop topping over top of pie in even layer. Bake for another 30 minutes.
  • Remove from oven; cool completely on wire rack. Place in refrigerator so pie can set up, approx. 1 hour. Enjoy!

Nutrition

Calories: 343kcal | Carbohydrates: 42g | Protein: 6g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 245mg | Potassium: 361mg | Fiber: 3g | Sugar: 38g | Vitamin A: 8630IU | Vitamin C: 4mg | Calcium: 180mg | Iron: 1mg