Pumpkin and Pecan Pie

    Pumpkin and Pecan Pie


    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.

    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

    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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