Zutaten für Pumpkin Pecan Pie
- Unbaked Pie Shells
- Pumpkin Puree
- ½ cup packed light brown sugar
- Granulated Sugar
- 1 teaspoon ground cinnamon
- Ground Ginger
- Allspice
- Ground Cloves
- ½ teaspoon salt
- Pure Vanilla Extract
- 2 large eggs
- 1 cup milk
- ¼ cup (½ stick) unsalted butter, melted
- ¾ cup chopped pecans
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Zubereitung von Pumpkin Pecan Pie
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, whisk together 1 (15 ounce) can pumpkin puree, ¾ cup packed light brown sugar, ½ cup granulated sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground allspice, ¼ teaspoon ground cloves, ½ teaspoon salt, 1 teaspoon vanilla extract, 2 large eggs, and 1 cup milk.
- Mix until completely smooth and well combined.
- Pour the pumpkin mixture into an unbaked 9-inch pie crust.
- Bake for 40 minutes.
- While the pie is baking, prepare the pecan topping.
- In a medium bowl, combine ¼ cup (½ stick) melted unsalted butter, ½ cup packed light brown sugar, and ¾ cup chopped pecans. Mix until crumbly.
- After 40 minutes of baking, sprinkle the pecan topping evenly over the pumpkin filling.
- Continue baking for an additional 25 minutes, or until a knife inserted near the center comes out clean.
- Let the pie cool completely on a wire rack before refrigerating for at least 4 hours (or preferably overnight) to allow the filling to set. This will make slicing much easier.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
126g
Fat
34g
Carbs
15g
