Yankee Magazine’S Pumpkin Pie With Pecan Crunch Recipe

Name: Yankee Magazine’S Pumpkin Pie With Pecan Crunch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the pie; 1 fully baked 9-inch pie shell (we used Erin McDowell's All-Buttah Pie Crust, also on Food52); 2 cups pumpkin puree; 1/4 cup granulated sugar; 1/2 teaspoon each cinnamon, nutmeg, and ginger; Pinch of salt; 3 lightly beaten eggs; 1 tablespoon dark rum or bourbon; 1/2 cup half-and-half; For the pecan crunch; 1/2 cup light brown sugar; 3 tablespoons melted butter; 2 tablespoons heavy cream; 1 cup chopped pecans; 1/2 cup pecan halves (optional); Whipped cream for serving (optional)

Servings: persons

For the pie
1 fully baked 9-inch pie shell (we used Erin McDowell's All-Buttah Pie Crust, also on Food52)
2 cups pumpkin puree
1/4 cup granulated sugar
1/2 teaspoon each cinnamon, nutmeg, and ginger
Pinch of salt
3 lightly beaten eggs
1 tablespoon dark rum or bourbon
1/2 cup half-and-half
For the pecan crunch
1/2 cup light brown sugar
3 tablespoons melted butter
2 tablespoons heavy cream
1 cup chopped pecans
1/2 cup pecan halves (optional)
Whipped cream for serving (optional)

1
Combine filling ingredients and pour into pre-baked shell. Bake at 350 degrees for 10 minutes. Turn heat down to 325 degrees and continue to bake until set, about 40 minutes more. Pie is ready when a knife blade inserted 1-1/2 inches in from the edge emerges clean. The center of the pie may still quiver gently. Place on a rack and let cool completely.
2
Shortly before serving, heat broiler. Combine brown sugar, butter, cream, and chopped nuts and spread over pie. Optionally: Decorate with pecan halves (be sure to nestle them down into the brown sugar mixture). Protect crust rim with a ring of foil and place pie about 6 inches below broiler. Keep oven door ajar. Broil, turning frequently, for about 5 minutes or until topping is dark brown and bubbly (watch carefully!). Again let cool. Serve with whipped cream if desired.

758

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the pie, 1 fully baked 9-inch pie shell (we used Erin McDowell's All-Buttah Pie Crust, also on Food52), 2 cups pumpkin puree, 1/4 cup granulated sugar, and more.

Yes, Yankee Magazine’S Pumpkin Pie With Pecan Crunch falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Yankee Magazine’S Pumpkin Pie With Pecan Crunch

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