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Pumpkin Pecan Pie

Pumpkin pecan pie combines a spiced pumpkin filling with a crisp, buttery pecan topping. Bake it in a 9-inch pie crust, cool it, then finish with a brown sugar pecan mixture that sets before serving.
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Prep Time 20 minutes
Cook Time 1 hour 1 minute
Cooling and setting 2 hours 20 minutes
Total Time 3 hours 41 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the pumpkin pie
  • 1 pie crust 9-inch, refrigerated, unbaked
  • 1 can (15 oz) pumpkin puree
  • 2 eggs large
  • 0.75 cup granulated sugar
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground cloves
  • 0.5 tsp salt
  • 1 can (12 oz) evaporated milk
For the pecan topping
  • 0.5 cup light brown sugar packed
  • 4 tbsp unsalted butter
  • 2 tbsp heavy cream
  • 1 tbsp light corn syrup
  • 1 cup pecans chopped

Equipment

  • 1 9-inch pie plate
  • 1 rimmed baking sheet
  • 1 small saucepan

Method
 

Make the pumpkin pie
  1. Preheat the oven to 425°F and fit the pie crust into a 9-inch pie plate, crimping the edge as desired; set the plate on a rimmed baking sheet.
  2. In a large bowl, whisk the pumpkin, eggs, granulated sugar, cinnamon, ginger, cloves, and salt until smooth, then whisk in the evaporated milk.
  3. Pour the filling into the crust and bake for 15 minutes at 425°F, then reduce the oven to 350°F and bake for 40 to 50 minutes, until the edges are set and the center wobbles slightly; check that the center reaches 160°F.
  4. Cool the pie on a wire rack until it reaches room temperature, about 2 hours.
Make the pecan topping
  1. Combine the brown sugar, butter, heavy cream, and corn syrup in a small saucepan and cook over medium heat, stirring, until bubbling; boil for 1 minute.
  2. Remove the pan from the heat, stir in the pecans, and immediately spoon the topping evenly over the cooled pie.
  3. Let the topping set for 20 minutes before serving.

Notes

For the cleanest slices, let the pie cool until it reaches room temperature before adding the topping. Cover and refrigerate leftovers for up to 4 days; freeze for up to 2 months. For a dairy-free variation, use dairy-free butter and cream and a suitable dairy-free milk in place of evaporated milk.