Pecan-Topped Pumpkin Pie

The crunchy pecan mixture is doubly delicious when piled on top of and underneath the pumpkin pie filling.

15 users rated this recipe an average rating of 4.0
  • Makes: 8 servings
  • Yields: 8 slices
  • Prep: 30 mins
  • Bake: 1 hr 375°F
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Pecan-Topped Pumpkin Pie
recipe Deep-Dish Pie Pastry
1 1/4
cups coarsely chopped pecans, walnuts, or hazelnuts
cup packed brown sugar
15 ounce can pumpkin
1 1/2
cups half-and-half or light cream or one 12-ounce can evaporated milk
eggs, slightly beaten
1 1/2
teaspoons pumpkin pie spice
teaspoon salt
tablespoons butter, melted
  1. Preheat oven to 375 degrees F. Prepare Deep-Dish Pie Pastry. Mix pecans and brown sugar in small bowl; place 3/4 cup pecan mixture in bottom of pie shell. Reserve remaining pecan mixture for topping. Combine pumpkin, half-and-half, granulated sugar, eggs, pumpkin pie spice, and salt in large bowl; mix well. Pour into prepared pie shell.
  2. Bake for 50 minutes or until just set in center. Add butter to remaining pecan mixture; stir until moistened. Sprinkle pie filling with pecan mixture; bake for 10 minutes more or until topping bubbles around edges. Cool on wire rack.
  3. Makes 8 slices.
Deep-Dish Pie Pastry
1 1/2
cups flour
teaspoon salt
tablespoons shortening
  1. In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with fork. Push moistened dough to the side of bowl. Repeat, using 1 tablespoon water at a time until all the flour mixture is moistened (about 5 to 6 tablespoons cold water). Form into a ball. On lightly floured surface, roll dough into a 13-inch circle. Ease pastry into a 9-inch deep-dish pie plate. Trim and crimp edge, as desired. Set aside.
Nutrition Facts (Pecan-Topped Pumpkin Pie)
    Per serving:
  • 579 kcal cal.,
  • 34 g fat
  • (10 g sat. fat,
  • 7 g polyunsaturated fat,
  • 15 g monounsatured fat),
  • 108 mg chol.,
  • 235 mg sodium,
  • 65 g carb.,
  • 4 g fiber,
  • 42 g sugar,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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