Pumpkin Pecan Pie
A luscious mash-up of velvety pumpkin custard and crunchy pecan topping, this Pumpkin Pecan Pie is the ultimate festive Fall dessert for Thanksgiving, holiday gatherings, or any cozy Autumn night.
Ingredients
- 1¼ cups all-purpose flour (150g) all-purpose flour (or gluten-free 1:1 baking flour)
- 1 cup canned pumpkin puree (240g) canned pumpkin puree (not pie mix)
- 1 cup pecan halves (120g) pecan halves, toasted (see Note)
- 2 tbsp unsalted butter 2 tbsp unsalted butter, melted
- 2 large eggs 2 large eggs, room temperature (for lift)
- ½ cup pure maple syrup ½ cup pure maple syrup
- ½ cup whole-milk Greek yogurt ½ cup whole-milk Greek yogurt (for creaminess)
- sea salt Pinch of fine sea salt
- pumpkin pie spice 2 tsp pumpkin pie spice (cinnamon, ginger, nutmeg, allspice)
- vanilla extract 1 tsp pure vanilla extract
Instructions
- Preheat your oven to 375°F. Let eggs and yogurt sit at room temperature for 15 minutes to whisk smoothly.
- Whisk flour, brown sugar, and salt. Cut in butter until mixture holds together. Press into a 9-inch pie plate and chill.
- Bake crust with weights, then without until lightly golden.
- Mix pumpkin, yogurt, half-and-half, eggs, maple syrup, pie spice, and vanilla until smooth.
- Pour custard into crust and smooth surface with a spoon.
- Toss toasted pecans with sugar, butter, and salt. Scatter over custard.
- Bake until set, cool on a rack for 2 hours.
- Chill for at least 3 hours, slice and serve with whipped cream or bourbon caramel.
Notes
Choose organic pumpkin puree for brighter flavor. Toast pecans for added depth and crunch.
Nutrition
Calories: 350kcal
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