Pumpkin Pecan Pie The Best Pie Wellplated Com

……OK, the Macy’s Day Parade-sized turkey did not materialize as I irrationally feared, but it does seem like a crime against American tradition, family values, and every grade school reenactment of the first Thanksgiving dinner to admit that the classic orange dessert does little to ruffle the construction paper feathers on my brown paper grocery bag Native American vest. (Did anyone else make those in grade school?). I digress. My general attitude towards pumpkin pie is, meh (unless we’re talking about Vegan Pumpkin Pie, of course). Often bland, mushy, with a crust that is burned on the edges but soggy on the bottom, pumpkin pie seems better suited as to be a vehicle for homemade whipped cream, versus stand-out dessert. My family agrees. Six years ago, we stopped making pumpkin pie for Thanksgiving dinner completely (although my Grammy and Poppa do have slices of pumpkin pie with bacon for Thanksgiving breakfast, a custom I enthusiastically endorse). Instead, we put our own twist on tradition by serving a different pumpkin dessert that packs more pizzazz. Pumpkin Cheesecake Brownies and Pumpkin Sheet Cake often make appearances, but this year, my vote is for pumpkin pecan pie.

About This Dreamy Pumpkin Pecan Pie

A super-spiced, pizzazz-packed pumpkin pie filling sweetened with maple syrup, and topped with butter, brown sugar, and cinnamon-toasted pecans, this pumpkin pecan pie puts the classic Libby’s pumpkin pie recipe to shame. (FYI, the giant Thanksgiving turkey did not appear to punish me for speaking ill towards the classic Libby’s pumpkin pie recipe. Perhaps he agrees.)

It takes all the best features of pumpkin pie and pecan pie and combines them into a single, dreamy slice.For the fans of pecan pie: you will love this recipe too. That crunchy, toasty, pecan pie topping is still intact and just as addictive as you’ve always known it to be.

Plus, this pumpkin praline pie is also ultra-easy to make, even for baking novices.

The pumpkin filling instructions are only one step long (stir the ingredients together until smooth)The pecan layer is just as simple: toss the nuts with melted butter, brown sugar, and cinnamon, then sprinkle them into the bottom of the crust. Pour the pumpkin filling over the top, and that’s it!

(For a bite-size holiday dessert that’s perfect for parties, check out Butter Tarts!)

How to Make Pumpkin Pecan Pie

Even if you are a fan of classic pumpkin pie, this pumpkin pecan pie is still a must-bake, even if you omit the pecan topping.

The Ingredients

Pecans. Toasty, warm, and earthy. I love how the pecans add a nice contrasting crunch to the silky pumpkin pie filling.Dark Brown Sugar. Light brown sugar can also be used, but I love the bold, robust molasses flavor dark brown sugar lends the pecan filling.Pumpkin Puree. Make sure to grab a can of pure pumkpin puree and NOT pumpkin pie filling. They are very different products and cannot be swapped interchangeably. Maple Syrup. The maple syrup gives the pie a richer flavor than the plain white sugar in the classic Libby’s pumpkin pie recipe.Half-and-Half. Contributes to the pumpkin pie filling’s silky, smooth texture.Butter. Enhances the flavor and adds richness. Eggs. Stabilizes the filling and gives the filling its rich, luscious texture.Cinnamon + Ginger. A classic pumpkin pie spice duo no pie should ever be without.Nutmeg. In lieu of traditional cloves, I swapped them for nutmeg, a trick I learned from my Grammy, who as you recall has been eating pumpkin pie for breakfast for the past 20 years.Pie Crust. I like to sneak in a few health points into this pie with this Darn Good Whole Wheat Pie Crust.Whipped Cream. For topping. Add one dollop (or two). The limit does not exist when we’re talking about whipped cream on pumpkin pie.

The Directions

Although it might not be precisely traditional, I’m confident that this deeply spiced, maple syrup-sweetened pumpkin pecan pie could still earn me an invite to that first Thanksgiving dinner, construction paper costume and all.

You can also test for doneness using an instant-read thermometer. The pie is ready when the temperature of the pie reaches 170 degrees F. By appearance, when jiggled, the pie will move in the center (like jello) but should not be as liquidy as a wave. The filling may also be bubbling gently—it will calm as it cools.

If you’re a pecan pie fan, you’ll also love these Pecan Pie Bars.