This delicious pecan pumpkin pie is a combination of the best pies — pecan and pumpkin!
Ingredients
- eggs: 2 piece
- white sugar: 0.5 cup
- packed brown sugar: 0.5 cup
- all-purpose flour: 1 Tbsp
- ground cinnamon: 1 tsp
- ground nutmeg: 0.25 tsp
- ground ginger: 0.25 tsp
- salt: 0.5 tsp
- solid pack pumpkin puree: 2 cups
- sweetened condensed milk: 1 can (14 ounce can)
- pie crust pie crust: 1 piece
- butter: 2 Tbsp (softened)
- orange zest: 1 Tbsp
- packed brown sugar: 0.25 cup
- pecan halves: 0.75 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 450 degrees F (230 degrees C).
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Combine eggs, sugars, flour, spices, and salt in a large bowl. Blend in pumpkin. Gradually add condensed milk; mix until well combined. Pour into prepared pie crust.
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Bake pie in the preheated oven for 10 minutes. Meanwhile make the topping: Combine 2 tablespoons butter, 1 tablespoon grated orange rind, 1/4 cup brown sugar, and 3/4 cup whole pecans.
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Reduce heat to 350 degrees F (175 degrees C) and continue to bake pie until filling is set, about 40 to 50 minutes longer. Top pie with pecan mixture 10 minutes before removing from the oven.
