Pecan Pumpkin Pie (Print Version)
# Ingredients:
01 -
1 9-inch deep dish pie crust.
02 -
2 large eggs.
03 -
1 can (15 oz) pumpkin puree.
04 -
1 cup evaporated milk.
05 -
1 can (14 oz) sweetened condensed milk.
06 -
1/2 teaspoon kosher salt.
07 -
1 teaspoon ground cinnamon.
08 -
1/2 teaspoon ground ginger.
09 -
1/2 teaspoon ground cloves.
10 -
1/4 cup sugar.
11 -
1/4 cup brown sugar.
12 -
2 tablespoons cornstarch.
13 -
3/4 cup light corn syrup.
14 -
4 tablespoons butter, melted.
15 -
1/2 teaspoon kosher salt.
16 -
2 large eggs.
17 -
1 1/2 cups chopped pecans.
18 -
1 teaspoon vanilla extract.
# Instructions:
01 -
Heat oven to 425°F, mix eggs, pumpkin, milks, spices. Pour into crust and bake for 15 minutes at 425°F. Reduce to 350°F and bake 50-60 minutes. Cool and refrigerate overnight.
02 -
Cook sugars, cornstarch, syrup, butter, and eggs. Remove from heat, add pecans and vanilla, then cool for 10 minutes. Refrigerate for 1 hour. Spread over set pumpkin layer.
# Notes:
01 -
Use deep-dish crust.
02 -
Must refrigerate overnight.
03 -
Can make ahead.
04 -
Cool pecan topping before spreading.