I love pecan pie, Dear Reader. I mean, I adore it. I wish I could live on pecan pie, but I don’t know if my teeth and hips could stand such a diet.
Pumpkin pie, not so much. I like it enough, but I don’t love it.
Well, I love it when it’s mounded with 2 cups of Cool Whip, but then it sort of ceases to be pumpkin pie and is really just pumpkin-y whipped topping, so I don’t think that counts.
Anyway, when I started having my family’s Thanksgiving celebration at my house, I set out to find a great pumpkin pie recipe.
I didn’t find one at first, so I combined several. The result is amazing, truly.
This recipe is so good that you don’t need to do a trial run ahead of time, but you can if you want to experience the decadence twice. Enjoy!
- 1 (9 inch) unbaked pie shell - your favorite recipe or a commercially pre-made one
- 3⅔ cups pumpkin puree - fresh or canned will be fine
- 1 egg
- 14 ounces sweetened condensed milk
- 1 cup sugar
- 3 tsp Pampered Chef Cinnamon Plus Spice Blend or pumpkin pie spice
- ½ cup packed brown sugar
- ¼ cup all-purpose flour
- ¼ cup chopped pecans
- ¼ cup butter
- ½ teaspoon ground cinnamon
- Preheat oven to 375 degrees.
- Press the pie crust into a deep dish pie plate. This recipe makes a lot of filling, so a very large, deep pie plate is best.
- Blend the egg, pumpkin and condensed milk in a large bowl. In a small bowl, combine spices and add to pumpkin. Pour mixture into the unbaked pie shell.
- Combine the brown sugar, flour, chopped pecans, butter and cinnamon with a fork until crumbly. Carefully sprinkle crumb mixture on top of pumpkin.
- Bake for 50 to 55 minutes or until a knife inserted in near the center comes out clean.
- Cool before serving. Serve with whipped topping.
© 2008 – 2012, Tara Ziegmont. All rights reserved.