Pumpkin Pie with Candied Pecans

  • Here is a twist on a classic pumpkin pie.  There are candied pecans on top and this, to me, sets the pie over the top.  It gives it something a little extra special and some added crunch.  I will admit pumpkin pie is not my favorite among the pies but I will make an exception for this one.  I love candied pecans so that makes this pie irresistible.  It is simple to make as well.

    Use a store bought pie crust to save even more time if you so desire.  No judging here because when it comes to preping for turkey day things can get kinda crazy and believe me I know crazy!!!  It seems like it never fails.  My pie crusts never turn out the way I want them too if the pie is being made for company.  If the pie is just for us the crust will be one of my bests.  As you can tell from these pics my crust didn’t turn out the way I wanted (go figure) but oh well, it sure tastes good!!

    Pumpkin Pie with Candied Pecans

    Pumpkin Pie with Candied Pecans
    Prep Time
    10 mins
    Cook Time
    50 mins
    Total Time
    1 hr
     
    Course: Dessert, Pie
    Servings: 8
    Author: Countryside Cravings
    Ingredients
    • Pie
    • 3/4 cup sugar
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground cloves
    • 2 large eggs
    • 1 15 oz can pumpkin
    • 1 12 oz can evaporated milk
    • 1 unbaked 9" deep dish pie shell
    • Candied Pecans
    • 1/4 cup packed brown sugar
    • 2 tablespoons butter
    • 2 tablespoons honey
    • 1/2 teaspoon cinnamon
    • 1/4 teaspoon nutmeg
    • pinch salt
    • 1 1/2 cups pecan halves
    Instructions
    1. Preheat oven to 425 degrees F.
    2. In a large bowl combine all pie ingredients and pour into pie shell. Bake at 425 degrees F for 15 minutes then lower oven temperature to 350 degrees F and cook for 20 minutes.
    3. In the meantime, in a small saucepan combine brown sugar, butter, honey, cinnamon, nutmeg and salt. Heat over medium heat just until everything is melted and combined. Stir in pecans and coat well. Carefully spoon over top of pie and finish baking for 30 minutes or until knife inserted in middle comes out clean (no pumpkin on knife). Cool for 2 hours and store in the refrigerator.
    Recipe Notes

    Pumpkin Pie is Libby's pumpkin pie.


     

    Pumpkin Pie with Candied Pecans

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