Pecan Pumpkin Pie
This delectable pecan pumpkin pie combines the timeless appeal of two beloved desserts—pecan pie and pumpkin pie—into one harmonious, irresistible treat.
Ingredients
- 2 large eggs
- ½ cup white sugar
- ½ cup packed brown sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- 2 cups solid-pack pumpkin puree
- 1 14 ounce can sweetened condensed milk
- 1 pie crust
- 2 tablespoons butter softened
- 1 tablespoon orange zest
- ¼ cup packed brown sugar
- ¾ cup pecan halves
Instructions
- Begin by preheating your oven to 450°F (230°C).
- In a large mixing bowl, whisk together the eggs, both sugars, flour, spices, and salt until well incorporated. Gradually fold in the pumpkin puree, then slowly add the sweetened condensed milk, mixing until smooth. Pour the mixture into the prepared pie crust.
- Bake the pie in the preheated oven for 10 minutes. While the pie bakes, prepare the topping by combining the softened butter, orange zest, brown sugar, and pecan halves in a bowl.
- After 10 minutes, reduce the oven temperature to 350°F (175°C) and continue baking the pie for an additional 40 to 50 minutes, or until the filling is fully set. Ten minutes before the pie is done, evenly distribute the pecan topping over the filling. Finish baking until golden and set.