Delicious pumpkin pecan pie

    2 hours

    Perfect pecan and pumpkin pie to serve with vanilla ice cream. Use pumpkin puree from a tin, or use boiled and mashed pumpkin that's been cooled.


    Sofala, Mozambique
    15 people made this

    Serves: 8 

    • Filling
    • 2 eggs
    • 4 tablespoons brown sugar
    • 300ml condensed sweetened milk
    • 400g pumpkin puree
    • 2 tablespoons plain flour
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 125g pecan halves
    • Pastry
    • 250g plain flour
    • 1 teaspoon salt
    • 150g chilled butter, cubed
    • 60ml water

    Prep:15min  ›  Cook:45min  ›  Extra time:1hr chilling  ›  Ready in:2hr 

    1. First, make the pastry by mixing butter into the dry ingredients so that it resembles a crumbed texture. Add in water to bind mixture. Refrigerate for 1 hour before rolling.
    2. For the filling beat together eggs and sugar until nicely smooth.
    3. Add in condensed milk and pumpkin.
    4. Lastly mix in flour and spices. Mix well and set aside.
    5. Roll out pastry to fit into a 23cm (9") pie tin.
    6. After tin is lined with pastry, pour in pumpkin filling and place pecans on top.
    7. Bake for 40-45 minutes at 190 C / Gas 5.

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    Reviews in English (3)


    Great pie, i blind baked the pastry before adding the pumpkin mix and am so glad i did. Also included only a pinch of salt in the pastry which worked fine too.  -  26 Nov 2014


    I think there is an error with the pastry. It says 1tsp salt it tastes very salty surly it should be sugar otherwise a good pie.  -  02 Nov 2014


    Made this but accidentally put in nutmeg instead of ginger as I was cooking a few things at once 🙄 Turned out gorgeous 🤗  -  01 Nov 2015