Pumpkin Pecan Pie Recipe

A nostalgic recipe for Pumpkin Pecan Pie, straight from a well-loved 1930s cookbook! This classic dessert boasts a rich, spiced pumpkin filling, studded with crunchy pecans and nestled in a flaky pie crust. Prepare to be transported back in time with this heirloom recipe, perfect for Thanksgiving or any autumn gathering.

Prep Time 20 mins
Cook Time 60 mins
Calories 2569.1 kcal
Protein 94g
Rating 5.0 (1 Reviews)
Pumpkin Pecan Pie 30

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pumpkin Pecan Pie

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How to Make Pumpkin Pecan Pie

  1. Preheat oven to 450°F (232°C).
  2. In a large bowl, whisk together 2 large eggs, ¾ cup granulated sugar, and ½ cup packed light brown sugar until light and fluffy.
  3. Stir in 1 (15-ounce) can pumpkin puree.
  4. Add 1 (12-ounce) can evaporated milk.
  5. In a separate small bowl, whisk together ¼ cup all-purpose flour, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and a pinch of salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  7. Pour the filling into an unbaked 9-inch pie crust.
  8. Sprinkle evenly with 1 cup pecan halves.
  9. Bake for 10 minutes at 450°F (232°C).
  10. Reduce oven temperature to 325°F (163°C).
  11. Continue baking for 40-50 minutes, or until a knife inserted near the center comes out clean. If the crust starts to brown too quickly, cover the edges with aluminum foil.
  12. Let cool completely on a wire rack before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

104 g

Sugar

849g

Fat

161g

Carbs

114g

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