Pecan Glazed Pumpkin Pie
A rich, spiced pumpkin pie topped with crunchy pecan glaze, perfect for autumn gatherings or holiday desserts, offering warm flavors and a buttery crust.
Ingredients
Instructions
- Preheat oven and a baking sheet to 375°F (190°C).
- In a large bowl, using a wire whisk, beat together eggs, pumpkin, evaporated milk, 3/4 cup of brown sugar, and pumpkin pie spice.
- Place the frozen pie crust on the preheated baking sheet.
- Pour the pumpkin filling into the pie crust.
- Bake for 40 minutes or until the filling is set.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the pumpkin mixture. If you want a lighter version, you can substitute the evaporated milk with almond milk or coconut milk. Ensure the pumpkin filling is well mixed to avoid any lumps. If pecans are too hard to find, walnuts can be a suitable alternative, though they will change the flavor slightly.
Serving Suggestions
Serve the pecan glazed pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with Jeanne'S Fresh Apple Cake, making for a delightful dessert spread. Consider serving it alongside a spiced chai or coffee to enhance the fall flavors.
Storage & Reheating
Leftover pecan glazed pumpkin pie can be stored in the refrigerator for up to 4 days. Cover it tightly with plastic wrap or aluminum foil to keep it fresh. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through, to maintain its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Pecan Glazed Pumpkin Pie contains roughly 906 calories, with 11g protein, 101g carbohydrates, and 55g fat. It is an excellent source of iron (26% of the Daily Value), calcium (24% of the Daily Value), and protein (21% of the Daily Value), and a good source of potassium and vitamin A. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pie ahead of time?
Yes, you can prepare the pie a day in advance. Bake it, allow it to cool completely, and then refrigerate it. Just be sure to cover it well to prevent it from drying out. It can also be frozen for up to a month; just thaw it in the fridge before serving.
What can I use instead of pecans?
If you don't have pecans, walnuts can be used as a substitute, though they will impart a different flavor. For a nut-free option, you can omit the nuts entirely or use a sprinkle of toasted coconut flakes for added texture.
How do I know when the pie is done?
The pie is done when the filling is set and a knife inserted into the center comes out clean. It may still jiggle slightly, but it should not be liquid. Baking times can vary, so keep an eye on it during the last few minutes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).