Indulge in the rich and creamy flavors of this Pecan Pumpkin Pie III. Made with a buttery crust, velvety pumpkin filling, and an irresistible pecan topping, this pie is the perfect dessert for Thanksgiving or any special occasion. The combination of pumpkin and pecans creates a harmonious blend of sweet and nutty flavors that will leave you craving for more. Get ready to impress your family and friends with this mouthwatering dessert!
Ingredients
- 1 9-inch pie crust
- 1 cup canned pumpkin puree
- 1 cup evaporated milk
- 3/4 cup granulated sugar
- 2 eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup pecan halves
- 1/4 cup packed brown sugar
- 2 tablespoons butter, melted
- 1 tablespoon all-purpose flour
- 1/2 teaspoon vanilla extract
Directions
- Preheat the oven to 425 degrees F (220 degrees C).
- Place the pie crust in a 9-inch pie dish and crimp the edges.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, granulated sugar, eggs, cinnamon, ginger, nutmeg, and salt until well combined.
- Pour the pumpkin mixture into the prepared pie crust.
- In a separate bowl, combine the pecan halves, brown sugar, melted butter, flour, and vanilla extract. Mix well.
- Spread the pecan mixture evenly over the pumpkin filling.
- Bake the pie in the preheated oven for 15 minutes.
- Reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for an additional 40-50 minutes, or until the pie is set in the center and the crust is golden brown.
- Remove the pie from the oven and let it cool completely before serving.
- Serve the Pecan Pumpkin Pie III on its own or with a dollop of whipped cream for extra indulgence.
