Plenty Sweet Life

Grandma's Recipes One By One!

Pumpkin Pecan Pie

on November 20, 2018

I first made this Pumpkin Pecan Pie when I was in high school. I can NOT remember where this recipe came from. Even though I thought it came from a specific cookbook of mine, the recipe isn’t in there, and I can’t find it anywhere other than written out here. The recipe was lost for years, but somehow I found it! Yay! That’s why, even though I posted on Friday about My 7 Favorite Thanksgiving Pies, I’m posting the recipe for this pie today.

Because it’s thanksgiving on Thursday, and thanksgiving is all about family, I wanted to share a little bit of family history. On my dad’s side of the family, we can trace ancestors back to a small town in Massachusetts, coming here from England in 1638. That’s less than 20 years after the Pilgrims! I love this photo of my great, great grandparents on my dad’s side, who were alive and living in Wisconsin during the last half of the 1800’s, or about halfway back to those original ancestors. Great, great grandpa has a bit of a twinkle in his eye, but great, great grandma looks a no-nonsense kind of gal.

I’m so grateful to have this photo and all the photos of family members going back so far. I wonder what thanksgiving dinner would be like with these relatives? I would have a million questions!

So anyway, about this pie. It’s absolutely delicious, and it has always been one of my favorites. I highly recommend trying this ridiculously easy recipe. Before I start the recipe, I want to say in advance – don’t use the temperature written on the recipe. See below for new baking instructions.

Here is the recipe as I made it:

Pumpkin Pecan Pie

Have a pie crust ready to go. You can find recipes for pie crust here on the blog by using the recipe menu.

Mix all together:

1 cup pumpkin (I used frozen pumpkin instead of pumpkin from a can)

3 eggs

1 cup sweetened condensed milk (1-14 ounce can)

1/4 cup brown sugar

1/4 cup white sugar

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon allspice

1/2 teaspoon ground cloves

Fill pie crust.

Sprinkle on top of filling:

1 cup chopped pecans (plus extra if you want to make a fancy design)

New baking instructions – Bake at 400 degrees for 45 minutes.*

(*I had a problem with the temperature for baking. In the recipe I had written down 300 degrees for 45 minutes, but after 45 minutes, the pie was still totally liquid. I raised the temp to 400 degrees and gave it another 20 minutes. That seemed to do the trick – that was enough to solidify it. I’m wondering if I didn’t write it down wrong and it was supposed to be 400 degrees. Start there and maybe just watch it after 30 minutes or so.)

This is it – just mix it all up together in a bowl.

I had my pie crust and chopped pecans ready to go before starting the filling.

I decided to do a fancy pants line of whole pecans around the outside edge of the filling. So pretty.

The pecans got a bit dark because of the temperature issue, but I don’t know, I kinda like the pecans nice and toasted.

Add a dollop of whipped cream and you’re in heaven. This pie is so amazingly delicious for such a simple recipe. I just love it. It’s sweet and pumpkin-y with the amazing flavor of all those spices. This is my favorite pumpkin pie recipe. Ever. Period. It’s an easy one to do last-minute because it’s just so easy to make. I think you’re going to want to make this recipe for Pumpkin Pecan Pie for your family this thanksgiving.

 


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