pumpkin pie with cinnamon-pecan topping

★★★★☆ 3
By Gail Springsteen
from Waupaca, WI

I do this to myself all the time. Trying a new recipe for the first time at a holiday meal. I made this one for our Thanksgiving dinner this year! This is a combination of two recipes. My husband liked the idea of the cinnamon pecan topping, and I, not being a great pumpkin pie lover, found a unique recipe for pumpkin pie. So I made that and topped it with the topping. I loved the pumpkin pie! (Everyone else liked it, too, but they already liked pumpkin pie!) My daughter had a second piece just for the topping! I'll admit it's a bit more putzy than traditional but well worth it! Enjoy!

Blue Ribbon Recipe

This pumpkin pie is beyond special. There are a few steps to this recipe, but it's definitely worth the extra effort. It combines pumpkin puree and yams with a traditional mix of pumpkin pie spices. Maple syrup is added which gives the silky smooth filling a unique flavor. We really enjoyed the cinnamon pecan topping. Not only does it give the pie a little crunch and add to the flavor, but it's also what sets it apart from an ordinary pumpkin pie. A pumpkin pie worthy of a spot on your holiday dessert table.

— The Test Kitchen @kitchencrew
★★★★☆ 3
serves 8-10 (makes one 9-inch pie)
prep time 1 Hr
cook time 45 Min
method Bake

Ingredients For pumpkin pie with cinnamon-pecan topping

  • FOR THE PIE FILLING
  • 1 c
    heavy cream
  • 1 c
    whole milk (I used evaporated milk)
  • 3 lg
    eggs, plus 2 large yolks
  • 1 tsp
    vanilla extract
  • 1 can
    pumpkin puree (15 oz.)
  • 1 c
    drained candied yams from a 15 oz. can (regular can be substituted)
  • 3/4 c
    sugar
  • 1/4 c
    maple syrup
  • 2 tsp
    ground ginger (used the spice, you can grate fresh)
  • 1/2 tsp
    ground cinnamon
  • 1/4 tsp
    ground nutmeg
  • 1 tsp
    table salt
  • FOR THE CINNAMON PECAN TOPPING
  • 1/2 c
    butter at room temperature (1 stick)
  • 1 c
    all-purpose flour
  • 2/3 c
    packed brown sugar
  • 1 c
    pecans or walnuts
  • 1 tsp
    cinnamon
  • 1 tsp
    vanilla extract

How To Make pumpkin pie with cinnamon-pecan topping

  • Heating a baking sheet in the oven.
    1
    I used a pre-made pie crust, but whatever you use, adjust the oven rack to the lowest position. Place a rimmed baking sheet on the rack and heat oven to 400 degrees.
  • Pie dough placed in a pan.
    2
    After you place your dough in a deep-dish pie plate, refrigerate it for 15 minutes.
  • Pie crust lined with aluminum foil and pie weights.
    3
    Line the crust with foil and fill with pie weights.
  • Crust baking in the oven.
    4
    Bake crust on a rimmed baking sheet 15 minutes.
  • Foil and weights removed from crust while it bakes.
    5
    Remove foil and weights, rotate plate, and bake 5 to 10 additional minutes until the crust is golden brown and crisp. Remove the pie plate and baking sheet from the oven. Part of the process is to put a warm filling in a warm crust before baking.
  • Cream, milk, eggs, yolks, and vanilla whisked together in a medium bowl.
    6
    For the filling: While pie shell is baking, whisk cream, milk, eggs, yolks, and vanilla together in a medium bowl.
  • Pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in a large pot.
    7
    Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in a large, heavy-bottomed saucepan (I used my Dutch oven).
  • Pumpkin mixture simmering in the pot.
    8
    Bring to a sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of the pot until thick and shiny--about 10 to 15 minutes.
  • Whisking in the cream mixture.
    9
    Remove pan from heat and whisk in cream mixture until fully incorporated.
  • Straining the pumpkin mixture.
    10
    Strain mixture through a fine-mesh strainer and set over a medium bowl, using back of ladle or spatula to press solids through strainer.
  • Whisking the smooth mixture.
    11
    Rewhisk mixture.
  • Pumpkin mixture poured into pie shell.
    12
    Transfer to warm pre-baked pie shell.
  • Edges of pie crust covered in aluminum foil.
    13
    Cover pie edges with aluminum foil to prevent burning.
  • Pie baking in the oven.
    14
    Return pie plate with baking sheet to oven and bake the pie for 10 minutes. Reduce heat to 300 degrees and continue baking until edges of pie are set; about 20. While baking prepare the topping.
  • Mixing the topping ingredients together.
    15
    For the cinnamon pecan topping, with a fork mix all ingredients in a small bowl until fully incorporated.
  • Cinnamon pecan topping sprinkled over pie.
    16
    After the pie has baked for 20 minutes, sprinkle the cinnamon pecan topping over the pie.
  • Continuing to bake the pie.
    17
    Return pie to the oven and cook for another 15 minutes until an instant-read thermometer inserted into the center reads 175 degrees.
  • Pumpkin pie cooling on a wire rack.
    18
    When done, transfer pie to wire rack and cool to room temperature, 2-3 hours.
  • A slice of Pumpkin Pie With Cinnamon Pecan Topping on a plate.
    19
    Refrigerate leftovers, if there are any! It's wonderful, as you probably already know, with some real whipped cream to top it off!
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