Ingredients and Weight:
- Pie crust mix: 1 (9-inch) package
- Unsalted butter, softened: 1/2 cup
- Granulated sugar: 1/2 cup
- Brown sugar: 1/4 cup
- All-purpose flour: 2 tablespoons
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/2 teaspoon
- Ground ginger: 1/4 teaspoon
- Pumpkin puree (not pumpkin pie filling): 15 ounces
- Evaporated milk: 12 ounces
- Eggs: 2
- Vanilla extract: 1 teaspoon
- Chopped pecans: 1 cup
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, cream together the butter, granulated sugar, and brown sugar.
- Add the flour, cinnamon, nutmeg, and ginger to the bowl and mix well.
- Press the mixture into the bottom of a 9-inch pie plate.
- In a separate bowl, whisk together the pumpkin puree, evaporated milk, eggs, and vanilla extract.
- Pour the pumpkin filling over the crust.
- Sprinkle the chopped pecans evenly over the filling.
- Bake for 45-50 minutes, or until the crust is golden brown and the filling is set.
Nutritional Information:
- Calories per slice (1/8 pie): 350
- Fat: 18g
- Cholesterol: 85mg
- Sodium: 240mg
- Carbohydrates: 45g
- Fiber: 3g
- Sugar: 30g
- Protein: 5g
Dish Characteristics:
- Rich, creamy, and flavorful
- Warm and comforting
- Perfect for Thanksgiving, Christmas, or any special occasion
User Comments:
- "This pie was absolutely delicious! The pumpkin filling was perfectly spiced and the pecan topping added a nice crunch."
- "I was so impressed with this recipe. It was easy to make and turned out beautifully."
- "This pie was a huge hit with my family. I will definitely be making it again!"
Special Precautions and Tips:
- If you don't have evaporated milk, you can use regular milk plus 1 tablespoon of cornstarch to thicken it.
- To prevent the crust from burning, cover the edges with aluminum foil during the last 10 minutes of baking.
- Let the pie cool for at least 30 minutes before serving so that the filling has time to set.
