About this recipe: 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.
Pumpkin puree can be purchased online.
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)