Caramelized Pecan Pumpkin Pie

I was experimenting with a few pumpkin pie recipes prior to Thanksgiving this year and managed to assemble a “best tasting” recipe as a result. The basis for it came from a Better Homes and Gardens recipe book I had in my kitchen, but I made a few slight modifications to it. This pie as is here came out absolutely delicious when I made it for Thanksgiving and so I thought it was a must to share it on the blog. Enjoy and happy holidays to everyone!

Pie Crust


  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 Tbsp sugar
  • 1/4 cup cooking oil
  • 3 Tbsp cold milk

Directions for crust

In a large bowl combine flour, sugar, and salt. Pour oil and milk into a measuring cup and add all at once to the flour mixture. Mix lightly with a fork. Form into a ball. Flatten slightly, then place into a 9-inch pie pan. Press the dough to fit the form of the pan, leaving a little overhanging around the edge of the pan. Form desired pattern around the outside of the pan after dough has been fully pressed by pinching or crimping with fingers.

Pie Filling


  • 2 eggs, lightly beaten
  • 15 ounces canned pumpkin
  • 1/4 cup evaporated milk
  • 3/4 cup granulated sugar
  • 1 Tbsp all-purpose flour
  • 1/2 tsp of fresh lemon juice
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1/2 cup brown sugar, packed
  • 1/2 cup pecans, chopped
  • 2 Tbsp butter, melted


1) Preheat oven to 375°F.

2) Prepare the crust (see above).

3) Combine pumpkin, evaporated milk, granulated sugar, flour, eggs, cinnamon, nutmeg, allspice, salt, lemon juice, and vanilla in large bowl.  Mix until combined and pour into the pie shell. Place pie in the oven.

4) Bake for a total of 45-50 minutes or until toothpick or knife comes out clean after being pushed through center of pie. If you like a lighter crust, wrap the exposed edges of the pie with foil and remove it for the last 20 minutes of baking. While pie is in the oven, mix the brown sugar with the chopped pecans and melted butter. Sprinkle this mixture on top of the pie when it is about halfway finished baking to allow the mix to caramelize. Cool on a wire rack when finished baking.


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