This is a classic pumpkin pie with a couple of simple twists. The pecans on top of the crust and the pie filling provide richness and great depth of flavor. Their crunchy texture and roasted flavor naturally complement the sweetness of the pumpkin and the spices in the filling. Serve this pie warm with some melting vanilla ice cream on top.
Pumpkin Pecan Pie
Pecan
Holiday & Special OccasionPies & Tarts
Vegetarian
prep
20
minscook
55
minsmake
1
pie1-3/4 cups
Fisher® Pecan Halves, toasted, divided
1-1/2 teaspoons
ground cinnamon
1
frozen deep-dish pie crust, thawed (9 inch)
2
whole eggs
1
egg yolk
1 can
(15 ounces) pure pumpkin
1 cup
sour cream
1 cup
sugar
1/2 teaspoon
kosher salt
1/2 teaspoon
ground allspice
1/2 teaspoon
ground nutmeg
Food Safety Instruction
DIRECTIONS
- Heat oven to 350°F. Chop ½ cup Fisher® Pecans; combine with cinnamon in small bowl. Sprinkle over bottom of pie crust.
- Whisk remaining ingredients in large bowl until well blended. Pour over crust.
- Bake 55-60 minutes or until top is lightly browned and center is nearly set. Decorate edge with remaining nuts. Cool completely. Refrigerate leftovers.
PRODUCT USED
Tips
To toast pecans, place on ungreased baking sheet. Bake in 350°F oven 8-10 minutes or until fragrant, stirring occasionally.
