Southern Pumpkin Pecan Pie(From A Long-Time Alabaman Cook)
A classic Southern dessert featuring a rich pumpkin filling topped with crunchy pecans, combining sweet, spicy, and nutty flavors perfect for holiday gatherings and cozy dinners.
Ingredients
Instructions
- Mix eggs, pumpkin, sugar, corn syrup, vanilla, and salt thoroughly together.
- Pour the mixture into an unbaked 9-inch pastry shell.
- Top with chopped pecans.
Tips & Substitutions
For a richer flavor, consider using freshly roasted pumpkin instead of canned. If you prefer a less sweet pie, reduce the sugar by a quarter cup. You can also substitute maple syrup for the dark corn syrup for a unique twist. To prevent a soggy crust, pre-bake the pastry shell for 5-10 minutes before adding the filling. This Southern Pumpkin Pecan Pie is a delightful addition to your holiday dessert table.
Serving Suggestions
Serve slices of Southern Pumpkin Pecan Pie warm or at room temperature, topped with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. This pie pairs beautifully with a strong cup of coffee or tea, making it perfect for a cozy afternoon treat. For a festive touch, consider serving alongside Diane'S Grandmother'S One-Half Pound Cake for a delightful dessert spread.
Storage & Reheating
To store leftovers, cover the pie with plastic wrap or aluminum foil and refrigerate for up to 3-4 days. For longer storage, you can freeze the pie for up to 2 months. To reheat, thaw in the refrigerator overnight and warm in a 350°F oven for about 15-20 minutes until heated through. This ensures the crust stays crisp while the filling warms up.
Nutrition & Diet Analysis (per serving)
Each serving of Southern Pumpkin Pecan Pie(From A Long-Time Alabaman Cook) contains roughly 436 calories, with 3g protein, 72g carbohydrates, and 6g fat. Note that it is relatively high in sodium, at 1007mg per serving (44% of the Daily Value).
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 use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! To do so, roast a small pumpkin, scoop out the flesh, and mash it until smooth. You'll need about 1 cup of mashed fresh pumpkin for this recipe. Just remember that fresh pumpkin can have a different moisture content, so adjust other liquids if necessary.
What can I substitute for pecans?
If you're not a fan of pecans, you can easily substitute walnuts or even almonds for a different flavor profile. Just chop them roughly and sprinkle them on top of the pie before baking. Keep in mind that walnuts will give a slightly different taste, but still delicious in this pie.
How do I know when the pie is done?
The pie is done when the filling is set but slightly jiggly in the center. A knife inserted into the filling should come out clean. It’s important to avoid overbaking, as this can lead to a dry texture. Allow the pie to cool completely before slicing to ensure it holds its shape.
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).