Pumpkin Pecan Pie

    Pumpkin Pecan Pie

    10saves
    1hr10min


    47 people made this

    About this recipe: This pie is sweet and delicious. Shortcrust pastry encases a sweet and spiced pumpkin filling, then topped with pecans before being baked to perfection.

    Ingredients
    Serves: 8 

    • 1 (23cm) shortcrust pastry case
    • 2 eggs
    • 100g caster sugar
    • 110g dark brown soft sugar
    • 1 tablespoon plain flour
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground ginger
    • 1/2 teaspoon salt
    • 500g pumpkin puree
    • 1 (397g) tin sweetened condensed milk
    • 30g butter
    • 1 tablespoon grated orange zest
    • 4 tablespoons dark brown soft sugar
    • 80g pecan halves

    Method
    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Combine eggs, sugars, flour, spices and salt. Blend in pumpkin puree. Gradually add milk; mix well.
    2. Pour into pastry case. Bake in 230 C / Gas 8 oven 10 minutes. Reduce heat to 180 C / Gas 4 and bake 40 to 50 minutes longer.
    3. Sprinkle pecan mixture over pie the last 10 minutes before removing from the oven.
    4. To Make Topping: Combine 30g butter, 1 tablespoon grated orange zest, 4 tablespoons dark brown soft sugar and 80g whole pecans.

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