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Ingredients
Scale
- 1 unbaked Buttery Flaky Pie Crust or All Butter Pie Crust
- 1 large egg, beaten with 1 tablespoon milk or heavy cream (egg wash)
- 15 oz can (about 2 cups; 425g) pumpkin puree
- 2 large eggs
- 1 cup (200g) packed light or dark brown sugar
- 1 tablespoon (8g) cornstarch
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon fresh ground black pepper
- ⅔ cup (160ml) heavy cream
- ⅓ cup (80ml) whole milk
- 1 cup (130g) finely chopped pecans
- ½ cup (100g) packed light or dark brown sugar
- 2 tablespoons (43g) honey
- Optional: flaky sea salt and whipped cream for garnish
Instructions
- Make pie dough and chill for at least 2 hours.
- Roll out the dough to form a 12-inch circle and place it in a 9-inch pie dish.
- Preheat oven to 375°F (190°C) and par-bake the crust for 10 minutes with weights.
- Whisk together pumpkin puree, eggs, brown sugar, cornstarch, salt, and spices until smooth.
- Pour filling into the crust and bake for 50-55 minutes until set.
- Prepare praline topping by mixing chopped pecans and brown sugar with honey.
- Spread praline topping over the filling and bake for an additional 15 minutes.
- Cool for 3-4 hours before serving.
Notes
Chill the crust thoroughly to prevent sogginess.
Use a pie shield or foil to protect the edges while baking.
Ensure spices are fresh for the best flavor.
- Prep Time: 2 hours
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg