| Prep Time | 30 minutes |
| Cook Time | 50 minutess |
| Servings |
8 servings
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Ingredients
Pumpkin Pie
- 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
Candied Pecans
- 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
|
|
Instructions
Pumpkin Pie
- 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.
Candied Pecans
- 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.
Recipe Notes
Adapted from: I wash you dry and Gimme Some Oven
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