Pumpkin and Pecan Pie

    Pumpkin and Pecan Pie

    Recipe Picture:Pumpkin and Pecan Pie
    3

    Pumpkin and Pecan Pie

    (39)
    1hour25min


    38 people made this

    This is a great pumpkin pie recipe that has been in my family for years. You may substitute evaporated milk for the cream, if you prefer.

    Ingredients
    Serves: 8 

    • 23cm unbaked pie crust
    • 1/3 cup ground pecans
    • 1/3 cup brown sugar
    • 40g butter, softened
    • 2 eggs
    • 1 cup pumpkin puree
    • 2/3 cup brown sugar
    • 1 tablespoon plain flour
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ground nutmeg
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground ginger
    • 1 cup (250ml) light cream

    Directions
    Preparation:30min  ›  Cook:55min  ›  Ready in:1hour25min 

    1. Preheat oven to 230 degrees C. In a small bowl, combine pecans, 1/3 cup brown sugar and butter. Press firmly into bottom of unbaked pie crust. Bake in oven 10 minutes. Remove crust from oven and reduce temperature to 170 degrees C.
    2. In a large bowl, combine eggs, pumpkin, 2/3 cup brown sugar, flour, cloves, nutmeg, cinnamon, salt and ginger. Blend in cream until mixture is smooth and creamy. Pour into partially baked crust.
    3. Bake in the preheated oven for 40 to 45 minutes, or until filling is set.
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    Reviews and Ratings
    Global Ratings:
    (39)

    Reviews in English (34)

    by
    30

    I've never reviewed anything on this site but I have never been as impressed!! Even though the filling didn't firm up as much as I generally like the flavour of this pie was phenominal! Add a little fresh whipped cream and you may want to skip dinner!  -  08 Oct 2006  (Review from Allrecipes USA and Canada)

    by
    26

    I made this pie for our Thanksgiving dinner tonight and it was delicious! The only thing was the pie didn't quite set in the cooking time per the recipe - I left it in an additional 10 minutes and I think it could have used another 10. But, the flavour was wonderful and the praline crust added something special. I'll definitely use this recipe again.  -  13 Oct 2008  (Review from Allrecipes USA and Canada)

    by
    23

    This was terrific. The pecan layer in the pastry is a nice touch. I had no mace, and it didn't seem to lack anything  -  28 Dec 2001  (Review from Allrecipes USA and Canada)

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