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Easy Pecan Pumpkin Pie
Easy Pecan Pumpkin Pie
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Spiced pumpkin puree fills a pie shell with a layer of pecans for added crunch.
Ingredients:
  • 1 (9 inch) pie shell
  • 0.5 cup white sugar
  • 0.25 teaspoon salt
  • 0.5 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon ground cloves
  • 0.25 teaspoon ground ginger
  • 1 cup solid pack pumpkin puree
  • 1 cup milk
  • 2 eggs
  • 1 egg yolk
  • 1 egg white
  • 0.5 cup chopped pecans
Instructions:
  • Preheat your oven to a toasty 425 degrees F (220 degrees C).
  • Combine sugar, salt, cinnamon, nutmeg, cloves, and ginger in a medium bowl. Stir in pumpkin, then mix in milk until smooth.
  • Whisk 2 whole eggs and 1 egg yolk in a separate bowl until light. Add to the pumpkin mixture. In another bowl, beat the remaining egg white until soft peaks form, then gently fold it into the pumpkin mixture.
  • Sprinkle half of the pecans over the unbaked pie shell. Pour the pumpkin mixture over them, and top with the rest of the pecans. Bake in a preheated oven for 15 minutes, then lower the temperature to 400°F (200°C). Continue baking for an additional 20 minutes, or until a knife inserted in the center comes out clean. The filling will puff slightly and then settle evenly as it cools.

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