by: Alex Snodgrass
Cook Time
80 minutes
Prep Time
20 minutes
Yield
12 servings
@THEDEFINEDDISH
“Adding pecan and pepita brittle on top of the pie adds a delectable crunch to a classic pumpkin pie.”
Total Time
80 minutes
Prep Time
20 minutes
Yield
12 servings
summary
A really good pumpkin pie to complete a Thanksgiving feast is a must. I love this recipe because it uses premade pie crust to save on time, and the filling is easy enough for a kid to hop in and help make! While the classic-style pumpkin pie is delicious on its own, I love a little something crunchy to top it all off. These simple candied pecans and pepitas are the perfect bite on top of the delicious pie. Note: this pumpkin pie recipe uses a deep-dish pie plate.
ingredients
- Crust
- 1 (7-ounce) premade pie dough, ready to roll out
- Dried beans (to help par-bake the crust)
- Fillings
- 1 (15-ounce) can pure pumpkin puree
- 3 large eggs, room temperature
- 1¼ cup heavy cream
- 2 teaspoons pure vanilla extract
- 1 teaspoon orange zest
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 2 teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon freshly ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon kosher salt
- Candied Pecans and Pepitas
- 2 tablespoons unsalted butter
- 3 tablespoons light brown sugar
- ¼ teaspoon ground cinnamon, plus more for garnish
- ¼ teaspoon kosher salt
- ½ cup raw pecan halves
- ¼ cup raw shelled pumpkin seeds (pepitas)
- To Serve
- 2 cups whipped topping, thawed (or homemade whipped cream)
directions
Crust
- Position baking rack to the middle of the oven. Preheat the oven to 425°F.
- Remove the premade pie crust from the package and gently unfold onto a lightly floured surface. Using a rolling pin, roll the dough into an even circle that is about 1 inch larger than the deep-dish pie plate. Fold the dough in half, and gently place the dough into the pie dish.
- Unfold the dough, and ensure that the circle has an even overhang on all sides. Using your thumb and your forefinger, crimp the edges of the pie. Place a parchment paper square in the middle of the crust and fill about two-thirds full with pie weights or dried beans. Place on a sheet pan and transfer to the oven on the middle rack. Bake for 15 minutes. Carefully remove the parchment paper and weights.
- Using a fork, prick the bottom of the crust all over to allow the steam to release. Transfer back to the oven and bake for 5 to 8 more minutes, until the crust is just starting to lightly brown. Set aside while you make the filling.
Fillings
- Turn the oven down to 350°F.
- In a large bowl, whisk together the pumpkin puree, eggs, heavy cream, vanilla extract, orange zest, brown sugar, granulated sugar and cornstarch until well combined and there are no lumps. Add in the cinnamon, ginger, nutmeg, cloves and salt. Whisk vigorously until well combined. Pour into the par-baked pie shell.
- Place the pie back on the baking sheet. Carefully transfer to the oven and bake on the middle rack for 55–60 minutes, or until the center is no longer jiggly. Remove from the oven and allow to cool at room temperature before garnishing. Leave the oven on.
Candied Pecans and Pepitas
- While the pie is cooling, make the candied nut topping. Line a baking sheet with parchment paper and set aside.
- In a microwave-safe bowl, add the butter. Microwave in 30-second increments until the butter is melted. Add the brown sugar, cinnamon and salt. Whisk to combine. Add the pecans and pepitas and toss to combine until the nuts are evenly coated.
- Transfer to the prepared baking sheet and spread the topping out, leaving some clusters. Transfer the sheet to the 350°F oven and bake on the middle rack for ten minutes. Remove from the oven and allow to cool entirely before breaking into large clusters. The cooling hardens the caramel that is created while the nuts bake, so if you do not allow the sheet to cool entirely, the topping will be sticky and challenging to work with.
Assemble and Serve
- Once the pie has cooled entirely, dollop the whipped cream atop the surface of the pie, leaving a 1-inch border around the edge so you can still see the filling. Break the candied nuts into clusters and sprinkle atop the whipped cream.
- Sprinkle with a pinch of ground cinnamon. Cut into pieces and serve immediately.
notes
For the Whipped Cream
We call for store-bought whipped topping here and premade pie crust to cut down on the prep time. To make your whipped topping taste homemade, stir in 1 teaspoon of pure vanilla extract or ½ teaspoon vanilla bean paste for added flavor.
For the Candied Nuts
You will likely have some extra candied nuts that you will not need for topping the pie. We suggest using the extras as a topping for a fall salad to add extra crunch.
Make Ahead Tip
This pumpkin pie recipe can be baked a day in advance, cooled entirely, wrapped tightly with cling wrap and refrigerated. Do not add the whipped topping and nuts until you are ready to serve or the nuts will no longer be crisp.
