Pecan Crusted Pumpkin Pie

Source: Inspired by Better Homes and Gardens

What you need:

  • 1 pie pastry (homemade or store-bought)
  • 1 ¼ cups chopped pecans
  • ¾ cup packed brown sugar
  • 1 – 15 oz can pumpkin
  • 1 ½ cups half-and-half
  • ¾ cup granulated sugar
  • 3 eggs, slightly beaten
  • 1 ½ teaspoons pumpkin pie spice
  • 3 tablespoons butter, melted

What you do:

  • Preheat oven to 375
  • Line 9 inch pie pan with round pie pastry, trim edge as desired
  • In small bowl combine pecans and brown sugar
  • Spread ¾ cup pecan mixture in bottom of pastry lined pie plate
  • Reserve remaining pecan mixture
  • For filling, combine pumpkin, half-and-half, granulated sugar, eggs, pumpkin pie spice and ¼ teaspoon salt. Mix well
  • Carefully pour filling over pecan mixture in pastry shell

  • Bake about 50 minutes, or until set in the center
  • Mix melted butter into remaining pecan mixture
  • Sprinkle pecan mixture over pie filling.
  • Bake in oven for 10 more minutes or until topping is bubbling around edges
  • Let cook on wire rack and serve with whipped cream!
  • Cover and keep chilled in refrigerator.

One thought on “Pecan Crusted Pumpkin Pie

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s