Spiced Pumpkin Pecan Pie
A nutty twist on a fall classic. Pecans add crunchy texture to creamy pumpkin pie. Wonderful served with freshly whipped cream.
1 (15-ounce) can pumpkin purée
1 (12-ounce) can evaporated milk
3/4 cup granulated sugar
2 large eggs
3 tablespoons molasses
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 (9-inch) unbaked pie crust*
1 large egg white
1/4 cup chopped pecans
8 pecan halves
- Preheat oven to 400°F (205°C).
- For Filling: In a large bowl, whisk together pumpkin, evaporated milk, sugar, eggs and molasses. Stir in cinnamon, nutmeg, ginger, allspice, cloves and salt until smooth.
- Lightly brush pie shell with 1 egg white. Sprinkle chopped pecans in bottom of pie shell. Pour in pumpkin mixture. Gently arrange pecan halves on filling around edge of pie. Bake 55 to 60 minutes or until tip of sharp knife inserted in center comes out clean. Let cool on wire rack.
- If desired, serve garnished with whipped cream.
Makes 8 servings.
*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.