Delicious Pumpkin Pecan Pie Recipe

Indulge in the perfect combination of pumpkin and pecans with this mouthwatering homemade pie recipe. The flaky crust holds a creamy pumpkin filling infused with warm spices, topped with a layer of crunchy and caramelized pecans. This dessert is the ultimate treat for autumn and special occasions. Follow these simple steps to create a memorable and delicious pumpkin pecan pie that will have everyone craving for seconds.

Ingredients

• For the crust:
• - 1 ¼ cups all-purpose flour
• - ½ teaspoon salt
• - ½ cup unsalted butter, chilled and cubed
• - 3-4 tablespoons ice cold water
• For the filling:
• - 1 ½ cups canned pumpkin puree
• - ¾ cup granulated sugar
• - ½ teaspoon salt
• - 1 teaspoon ground cinnamon
• - ½ teaspoon ground ginger
• - ¼ teaspoon ground nutmeg
• - ¼ teaspoon ground cloves
• - 3 large eggs
• - 1 cup evaporated milk
• - 1 teaspoon vanilla extract
• For the pecan topping:
• - 1 cup pecan halves
• - ½ cup brown sugar
• - ¼ cup unsalted butter
• - 2 tablespoons heavy cream
• - 1 teaspoon vanilla extract

Directions

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the flour and salt for the crust. Add the cubed butter and use a pastry cutter or your fingers to cut it into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Carefully transfer the dough to the dish and press it into the bottom and sides. Trim any excess dough and crimp the edges.
5. In a separate mixing bowl, whisk together the pumpkin puree, sugar, salt, cinnamon, ginger, nutmeg, cloves, eggs, evaporated milk, and vanilla extract until well combined.
6. Pour the pumpkin filling into the prepared crust, smoothing it out with a spatula.
7. Bake the pie in the preheated oven for 25 minutes.
8. While the pie is baking, prepare the pecan topping. In a saucepan, melt the butter over medium heat. Stir in the brown sugar, heavy cream, and vanilla extract. Bring the mixture to a boil, then remove from heat.
9. Arrange the pecan halves evenly over the partially baked pie. Carefully pour the hot pecan topping over the pecans, ensuring they are well coated.
10. Return the pie to the oven and bake for an additional 20-25 minutes, or until the filling is set and the pecans are nicely browned and caramelized.
11. Remove the pie from the oven and let it cool completely on a wire rack.
12. Once cooled, refrigerate the pie for at least 4 hours or overnight to allow the flavors to meld and make slicing easier.
13. Serve chilled and enjoy this delectable pumpkin pecan pie!

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