Pumpkin Pie with Candied Pecan Topping
Pumpkin Pie: the BEST way to end your holiday meal! Easy to make, with a creamy spiced filling and flaky crust. Slices beautifully & can be made ahead.
Prep Time10 minutes mins
Cook Time1 hour hr
Cooling Time2 hours hrs
Total Time1 hour hr 10 minutes mins
Course: Dessert
Cuisine: pie
Keyword: pumpkin pie, pumpkin pie recipe
Servings: 10
Calories: 293kcal
For the Candied Pecan Garnish (optional)
For the Pumpkin Pie
Preheat the oven to 425 degrees F.
On a floured surface, roll out the pie dough to about 2-inches larger than the diameter of your pie plate.
Line the pie plate with the dough, trim off excess, and crimp the edge.
Line the pie shell with parchment, fill with pie weights (or dry beans or rice), and par bake for 20 minutes. Place the pumpkin puree, cream, brown sugar, eggs, spices, salt, and vanilla in a large bowl and whisk together until well incorporated.
Transfer the filling to the reserved pie shell.
Bake for 15 minutes at 425 degrees F, then lower the oven temperature to 350 degrees F, and bake for an additional 40-50 minutes, or until set around the edges but still slightly soft in the center.
Cool completely. Garnish with Candied Pecans just before serving.
For the Candied Pecan Garnish
Preheat the oven to 250 degrees F.
Place the pecan halves in a bowl and add the egg white. Stir to coat.
Place the brown sugar, spices, salt, and zest in a small bowl, and stir to combine. Add the mixture to the nuts and toss, coating the nuts.
Transfer the nuts to a parchment-lined baking sheet, in a single layer, and bake for 60 minutes. Nuts will become crisp as they cool.
A few more great holiday recipes:
Calories: 293kcal | Carbohydrates: 12g | Protein: 4g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 84mg | Sodium: 232mg | Potassium: 195mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7225IU | Vitamin C: 2.7mg | Calcium: 62mg | Iron: 1.4mg