Pumpkin Pecan Pie
Pumpkin Pecan Pie is the ultimate holiday pie recipe to add to your Thanksgiving or Christmas dinner plans! Classic pumpkin pie topped with a brown sugar pecan topping for the most epic pumpkin pie ever!
Servings: 8 servings
Ingredients
- 1 Wewalka pie crust
- 1 15 oz can pumpkin
- 2 large eggs
- 1 14 oz can sweetened condensed milk
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon fine black pepper
- For the pecan layer
- 2 eggs
- 1 cup brown sugar
- 2 tablespoons melted butter
- 2 tablespoons all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 heaping cup whole pecan halves
Instructions
- Preheat oven to 425°.
- Place pie crust into pie plate and shape edges.
- Add pumpkin, eggs, sweetened condensed milk, pumpkin pie spice, salt and pepper to a bowl and mix until well combined.
- Pour into crust.
- In clean bowl, add eggs, brown sugar, melted butter, flour, baking soda and salt.
- Mix until combined.
- Carefully pour over pumpkin mixture.
- Layer pecan halves over top.
- Cover with parchment paper or foil.
- Place on a baking sheet and bake for 15 minutes.
- Lower oven temperature to 350°.
- Bake for another hour or until both layers are set.
- Remove to a wire rack to cool completely.
- Chill until ready to serve.