Pecan-caramel pumpkin pie
The perfect recipe for pumpkin pie. A sweet pastry case is filled with a lightly sweetened and spiced pumpkin filling, then topped with caramelised pecans. Serve with sweetened whipped cream, if desired.
Ingredients
Serves: 8
- 2 eggs
- 425g pumpkin puree
- 125ml single cream
- 150g caster sugar
- 1 tablespoon plain flour
- 1 teaspoon grated lemon zest
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1 (23cm) prepared sweet pastry case
- 165g packed light brown soft sugar
- 120g pecans, chopped
- 50g unsalted butter
Method
Prep:25min ›
Cook:40min ›
Ready in:1hr5min
- Preheat oven to 190 C / Gas 5.
- Beat the eggs, pumpkin and single cream together in a mixing bowl until smooth. Stir in the sugar, flour, lemon zest, vanilla, salt, cinnamon, nutmeg and allspice until evenly blended. Pour the pumpkin mixture into the prepared pastry case. Cover the edges of the pie with foil strips to prevent burning.
- Bake in preheated oven for 20 minutes.
- Meanwhile, prepare the pecan-caramel topping by mixing the light brown soft sugar, pecans and butter together in a bowl until evenly blended. Carefully spoon over the top of the pie. Continue baking the pie until the topping is golden and bubbly and a knife inserted in the centre comes out clean, about 20 minutes more. Cool on a wire rack.
Ingredients
Pumpkin puree can be purchased online.
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Reviews & ratings
Average global rating:
(56)
Reviews in English (40)
First off, I HATE pumpkin pie, I hate it so much you'd think I was allergic. I can not recall any holiday where I've subjected myself to consuming this gooey orange colored mass of spices. However, my family LOVES pumpkin pie, and since I play chef every Thanksgiving...I thought I'd give this recipe a trial run before the eating extravaganza comes around this year. I had to taste test of course...what a tasty crunchy explosion of fall flavor! Not only was it simple to put together, but it was terribly yummy. I'm looking forward to unveiling this pumpkin-pie treasure this coming holiday season... I may even pair it with some Jeni's "Maker's Mark/Buttered Pecan" icecream to make for a decadant pie ala mode. - 06 Oct 2008 (Review from Allrecipes US | Canada)
I'm the submitter of this recipe and would like to add a change... I suggest you change the first 1/2 of the cook time to 30 minutes and keep the 2nd 1/2 at 20 minutes to be sure the pumpkin is cooked throughly. Thanks! - 04 Jan 2011 (Review from Allrecipes US | Canada)
Finally a pumpkin pie without condensed milk and artifical ingredients! This pie makes you wonder why anyone would ever choose a different recipe. My only caution would be to watch the pecans closely as they can burn before you know it. Also, after making this recipe several times know, I find that my oven needs another 20 minutes or so. If you know your oven takes longed I would wait to add the pecans for 30 minutes. Also good with a walnut and pecan mix on top. - 25 Nov 2009 (Review from Allrecipes US | Canada)
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