Description
Celebrate the flavors of fall with this classic Thanksgiving pumpkin pie topped with a rich, buttery pecan glaze. The spiced pumpkin filling combined with the crunchy pecan topping creates a perfect holiday dessert that’s both comforting and elegant. Easy to prepare and sure to impress, this pie is a festive addition to any Thanksgiving table.
Ingredients
Scale
Pumpkin Pie Filling
- 2 cups canned pumpkin puree
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 unbaked 9-inch pie crust
Pecan Topping
- 1 cup chopped pecans
- 1/2 cup maple syrup
- 1/4 cup unsalted butter
- 2 tablespoons all-purpose flour
- 1/4 cup corn syrup
- 1/4 teaspoon vanilla extract
For Serving
- Whipped cream
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie.
- Mix pumpkin filling: In a large bowl, whisk together the pumpkin puree, heavy cream, granulated sugar, brown sugar, eggs, cinnamon, nutmeg, ginger, cloves, salt, and vanilla extract until the mixture is smooth and thoroughly combined.
- Prepare pie crust: Place the unbaked 9-inch pie crust into a pie dish, ensuring it is evenly fitted and ready to hold the pumpkin filling.
- Fill crust and bake: Pour the pumpkin filling into the prepared pie crust and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until the filling is set and a toothpick inserted near the center comes out clean.
- Make pecan topping: While the pie bakes, melt the butter in a saucepan over medium heat. Stir in the corn syrup, maple syrup, brown sugar, and vanilla extract until the mixture is combined and bubbling. Remove from heat and mix in the chopped pecans and flour until evenly incorporated.
- Add pecan topping: Once the pumpkin pie has cooled slightly, evenly spread the pecan topping over the surface of the pie.
- Bake with topping: Return the pie to the oven and bake for an additional 10-15 minutes, or until the pecan topping is set and golden brown.
- Cool and serve: Allow the pie to cool completely before slicing. Serve each slice with a generous dollop of fresh whipped cream for added indulgence.
Notes
- You can prepare the pumpkin filling a day in advance and refrigerate it for easier preparation on serving day.
- For a gluten-free option, use a gluten-free pie crust and substitute the all-purpose flour in the pecan topping with a gluten-free alternative.
- Try adding toasted coconut flakes or drizzling caramel sauce on top for a delicious twist.
- Leftovers should be kept covered in the refrigerator and will remain good for up to 3 days.
