creamy pumpkin pie with candied pecans

★★★★★ 1
Cecelia26 avatar
By Cecelia Huddleston
from Broken Arrow, OK

This is my favorite pumpkin pie which I bake every Thanksgiving.

Blue Ribbon Recipe

We love Cecelia's choice of spices in this creamy pumpkin pie recipe. Someone who doesn't traditionally like the traditional pumpkin spice may like this combination. The texture of this pie is light and creamy. Candied pecans on top are delicious and we could have eaten those by themselves. We topped with a bit of sweetened whipped cream and we could have seriously eaten the entire pie. This will be a popular dessert on your holiday table.

— The Test Kitchen @kitchencrew
★★★★★ 1
serves 8-10
cook time 2 Hr
method Bake

Ingredients For creamy pumpkin pie with candied pecans

  • CANDIED PECANS
  • 1 c
    pecan halves
  • 2 Tbsp
    brown sugar
  • 2 Tbsp
    butter
  • PUMPKIN PIE
  • 1
    (9") unbaked deep dish pie crust
  • 1 1/2 c
    sugar
  • 1 pkg
    cream cheese, softened, (8 ounce)
  • 2
    eggs
  • 1 can
    pumpkin, (15 ounce)
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
    ground ginger
  • 1/4 tsp
    ground cloves
  • 1 can
    evaporated milk, (12 ounce)
  • cool whip or sweetened whipped cream, if desired

How To Make creamy pumpkin pie with candied pecans

  • Pecans and brown sugar in a cast iron skillet.
    1
    Preheat oven to 225 degrees. Melt butter in a 9" baking pan in the oven. Add pecans and brown sugar; mix well.
  • Baking the nuts.
    2
    Bake for about 45 minutes, stirring every 10-15 minutes.
  • Nuts spread on wax paper.
    3
    Remove from oven and spread pecans on a plate lined with wax paper; set aside.
  • Beating sugar, cream cheese, and eggs together.
    4
    Set oven on 325 degrees. With an electric mixer, cream sugar and cream cheese until fluffy. Add eggs and beat well.
  • Adding pumpkin and spices.
    5
    Add pumpkin and spices; beating until well combined.
  • Incorporating evaporated milk into the batter.
    6
    Slowly, beat in evaporated milk.
  • Pouring batter into prepared pie crust.
    7
    Pour mixture into pie crust.
  • Pumpkin pies baking in the oven.
    8
    Place on lowest oven rack. Due to the amount of liquid and slow cooking temperature, it will require approximately 2 hours for baking time. Insert a toothpick in the center and if it comes out clean, it's done. If the edges of the crust are browning too quickly, cover with foil.
  • Arranging candied pecans on the pumpkin pie.
    9
    As soon as the pie is removed from the oven, arrange pecans on top. Cool (which will take about 2 hours). Refrigerate. Pie freezes well.
  • A slice of creamy pumpkin pie topped with Cool Whip.
    10
    Top with Cool Whip or sweetened whipped cream before serving, if desired.

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