Pumpkin Pecan Pie

8
Servings
20m
Prep Time
60m
Cook Time
1h 20m
Ready In


"No need to choose which type of pie to have for the holidays - this one is a wonderful combo of both!"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (170.3 g)
  • Calories 480
  • Total Fat - 24.4 g
  • Saturated Fat - 6.6 g
  • Cholesterol - 69.1 mg
  • Sodium - 235.8 mg
  • Total Carbohydrate - 63.1 g
  • Dietary Fiber - 2.3 g
  • Sugars - 44.8 g
  • Protein - 5.6 g
  • Calcium - 57.4 mg
  • Iron - 1.8 mg
  • Vitamin C - 5.3 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 425 degrees F.

Step 2

Beat together pumpkin puree, egg, and half & half until smooth and creamy.

Step 3

Stir in sugar, flour, lemon zest, vanilla, salt, pumpkin pie spice, and cinnamon until well incorporated. Pour into the prepared pie shell. Cover the edges with foil and bake for 15 minutes.

Step 4

Reduce heat to 350 degrees F and bake for an additional 20 minutes. Meanwhile, stir together the brown sugar, pecans and cinnamon. Work in the butter until the mixture is well combined.

Step 5

After the 20 minutes of bake time and while the pie is still in the oven, carefully spoon the pecan mixture over the pie. Continue cooking for 20-25 minutes more or until a knife inserted in the center of the pie comes out clean.

Step 6

Cool on a wire rack for 2 hours or more before serving.

Tips & Variations


No special items needed.

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