Description
A smooth and spiced pumpkin custard pie topped with crunchy toasted pecans for a balanced texture and rich autumn flavor.
Ingredients
Scale
- 9-inch unbaked pie crust
- 15 oz pumpkin puree
- 3 large eggs
- 3/4 cup brown sugar
- 1 cup heavy cream
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 cup pecan halves
- Whipped cream for serving
Instructions
- Preheat oven to 375F. Press the pie crust into a dish, prick the bottom with a fork, and bake for 10 minutes. Remove and lower oven heat to 350F.
- In a bowl, whisk together cinnamon, ginger, and nutmeg.
- Beat the pumpkin puree, brown sugar, and eggs until smooth.
- Slowly stir in the heavy cream until the mixture is uniform.
- Pour the filling into the pre-baked crust and bake for 45-55 minutes until the center has a slight jiggle.
- While the pie cools, toast pecan halves in a dry skillet over medium heat for 3-5 minutes until fragrant.
- Cool the pie completely on a wire rack.
- Top with whipped cream and the toasted pecans before slicing.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American