If you are looking for ways to save calories this Thanksgiving, try this Pumpkin Pecan Pie!! It’s like eating 2 pies in one bite!!
It’s the day before Thanksgiving and I writing this post on the way from New York to Washington DC. I love technology!!! I was visiting my cousin that lives in New York and now I am on my way to celebrate Thanksgiving with my family in Washington DC. It is so much fun to have Thanksgiving with family. Lots of food, lots of laughter, lots of kids, and lots of food. Did I mention food already?? 😛
A week or two before Thanksgiving, you probably notice that there are a whole lot of Thanksgiving pie recipes that pops up on social media. It’s just a galore a recipes. Since this is PUMPKIN month, of course I wanted to make a recipe for Pumpkin Pie. But to be honest with you I’m not a big fan of pumpkin pie. It seems only one note. But you know what I love? Candied Pecans!!! Oh, I can just keep eating them again and again. So a light bulb was turned on. Why not do both?? You get the smooth pumpkin pie and the crunch of the pecans. Best of both worlds!!
It’s really easy to make to candied pecans. All you need are Pecans, Egg White, Sugar, Brown sugar, Cinnamon and salt. Most of the ingredients are probably already in your pantry! You’ll never buy candied pecan again!!
In a large zilpock bag, you put in the sugar, brown sugar, cinnamon and salt. Shake it really hard and turn it upside down so that every ingredient is thoroughly mixed.
Mix the pecans with egg whites (I find using my hands is better than using a spoon. Better and more every coating for the pecans). Pour the sugar mixture and mix everything together. Then put the pecans in parchment-lined baking sheet.
After 40 minutes (Don’t forget to shake them halfway through the baking), you’ll get a golden brown pecan that makes your house smells like cinnamon. It’s so much fun baking and making your house smell wonderful. By the way, you can keep the pecan in ziplock bag for about 2 weeks. That is, if it lasts that long!! 😛
Next the pie. I love using the lard crust for this pie but really you can use any pie crust. You roll out the crust unto your pie plate. As you can see on the side i’ve already prepared some leaf patter cut out from the excess of the pie crust.
With a brush and an egg yolk, brush the sides of the pie crust so you can “glue” the leaf pieces unto the crust. Then you want to brush leaves with egg yolk again so you’ll have a beautiful golden color after you bake it.
When the pie are baked and cool, you can sprinkle the candied pecans onto the top. You can leave whole pieces but I like them to be chopped a little bit. Deeeeeelicious!!!
Happy Thanksgiving to you and your family!!
Tips for baking this Pumpkin Pecan Pie:
- You can make the pecans 1 week ahead.
- I put the pecan on top just before serving.
Happy Baking!!
| Prep Time | 30 minutes |
| Cook Time | 50 minutess |
| Servings |
8 servings
|
- 1 9 inch pie crust
- 1 15 oz can pumpkin puree
- 1/2 cup heavy cream
- 1/2 cup evaporated milk
- 1 cup brown sugar
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 3 eggs
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 tbsp cinnamon
- 1/2 tsp salt
- 4 cups pecan halves
- 1 egg white, whisked
Ingredients
Pumpkin Pie
Candied Pecans
|
|
- Preheat oven to 400 degrees fahrenheit.
- Prepare the pie crust and put it in a 9-in pie pan.
- In a stand mixer, mix together pumpkin puree, heavy cream, evaporated milk, brown sugar, pumpkin pie spice and salt. Mix until completely smooth.
- With your mixer on low, add eggs one at a time. Mix again.
- Pour into the prepared pie crust and bake for 10 minutes.
- Turn down the oven to 350 degrees and bake for another 35-40 minutes. Check at around 30 minutes if the middle is set.
- Remove from oven and cool to room temperature.
- Preheat oven to 300 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large ziplock bag, put in the sugar, brown sugar, salt and cinnamon. Shake hard and keep turning the bags upside down until it is completely mixed together.
- In a large bowl, combine the pecans and egg white. Use your hands so the pecans are evenly coated.
- Pour half of the sugar mixture into the bowl. Toss the pecans. Add the rest and toss again. Pour in the baking sheet.
- Bake for 40 minutes. At 20 minutes, toss the pecan and put it in the oven for another 20 minutes. Cool and store in a tightly sealed container.
Adapted from: I wash you dry and Gimme Some Oven
Ken Haedrich
November 22, 2017 at 1:29 PMBeautifully done, Onie. I always enjoy your posts. You make recipes sound tempting and accessible. Happy Thanksgiving to you and yours.
Onie Panjaitan
December 6, 2017 at 10:55 AMThank you Ken!!