Description
This Pecan Sandie Pumpkin Pie combines a buttery pecan crust with a spiced pumpkin filling for a delicious twist on traditional pumpkin pie. Richly flavored with cinnamon, nutmeg, and ginger, and finished with a smooth, creamy texture, this dessert is perfect for holiday gatherings and cozy fall nights.
Ingredients
Scale
For the Crust:
- 1 stick butter (softened)
- 1 1/4 cups chopped pecans
- 1 1/2 cups flour
- 1/2 cup powdered sugar
- 1 teaspoon salt
- 1 egg yolk
For the Filling:
- 1/2 cup sugar
- 1 teaspoon McCormick® Ground Cinnamon
- 1/2 teaspoon McCormick® Ground Nutmeg
- 1/2 teaspoon McCormick® Ground Ginger
- 1 teaspoon sea salt
- 2 eggs
- 1 teaspoon McCormick® Pure Vanilla Extract
- 1 15 oz can pumpkin puree
- 1 12 oz can evaporated milk
Instructions
- Prepare the Tart Pan: Spray the bottom and sides of a tart pan to prevent sticking and set aside.
- Make the Crust: Place the chopped pecans, flour, powdered sugar, and salt in a food processor. Process until the pecans are finely ground. Add the softened butter and egg yolk and pulse until the dough begins to form.
- Form the Crust: Press the dough evenly into the bottom and up the sides of the prepared tart pan. Place the crust in the freezer for 30 minutes to set.
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Mix the Filling Ingredients: In a large bowl, combine sugar, cinnamon, nutmeg, ginger, and sea salt. Add the eggs, vanilla extract, and pumpkin puree, mixing well to combine.
- Add Evaporated Milk: Slowly stir in the evaporated milk until the filling is smooth and well blended.
- Fill the Crust: Remove the crust from the freezer and pour the pumpkin filling evenly into the crust.
- Bake at High Temperature: Bake the pie in the preheated oven at 425°F for 15 minutes to set the crust and start cooking the filling.
- Reduce Heat and Continue Baking: Lower the oven temperature to 350°F (175°C) and bake for an additional 30-35 minutes until the filling is set but still slightly jiggly in the center.
- Cool the Pie: Remove the pie from the oven and allow it to cool completely on a wire rack before serving.
- Serve: Optionally, serve with a drizzle of caramel sauce and a dollop of whipped cream for an extra indulgent touch.
Notes
- This pumpkin pie features a unique Pecan Sandie crust that adds a rich, nutty flavor and crunchy texture, elevating the traditional pumpkin pie experience.
- Be sure to chill the crust before baking to maintain its structure and prevent shrinking.
- Use freshly ground spices for the best flavor impact.
- Allow the pie to cool fully before slicing to ensure clean cuts.
- Caramel drizzle and whipped cream are optional toppings that complement the warm spices perfectly.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of pie)
- Calories: 283 kcal
- Sugar: 15 g
- Sodium: 465 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 67 mg
