Imagine a dessert that combines the rich, velvety smoothness of pumpkin with the delightful crunch of pecans, all nestled in a perfectly golden crust. This isn't just another pumpkin pie - this is a game-changing Homemade Evaporated Milk Pecan Pumpkin Pie that will transform your holiday dessert table and have everyone begging for your recipe! With a perfect balance of warm spices and creamy texture, this pie is about to become your new autumn obsession.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pie crust
- 1 cup pumpkin puree
- 1 cup evaporated milk
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup chopped pecans
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 425°F (220°C). This will ensure that your pie crust starts baking at the right temperature for a golden finish.
- Prepare your pie crust. If using a store-bought crust, follow the package instructions for any pre-baking requirements. If making your own, roll out the dough and fit it into a 9-inch pie pan. Trim any excess dough and crimp the edges for a decorative touch.
- In a large mixing bowl, combine 1 cup of pumpkin puree, 1 cup of evaporated milk, and 3/4 cup of sugar. Whisk together until well blended and smooth.
- Add in 2 eggs, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of salt to the mixture. Continue to whisk until all ingredients are fully incorporated and the mixture is uniform.
- Gently fold in 1/2 cup of chopped pecans into the pumpkin mixture, ensuring they are evenly distributed throughout.
- Pour the pumpkin and pecan mixture into the prepared pie crust, spreading it evenly with a spatula.
- Place the pie in the preheated oven and bake at 425°F (220°C) for 15 minutes. This initial high temperature helps set the crust.
- After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue to bake for an additional 30 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
- Once baked, remove the pie from the oven and allow it to cool on a wire rack for at least 1 hour before serving. This cooling time allows the filling to firm up further.
- Serve your homemade evaporated milk pecan pumpkin pie with whipped cream or a scoop of vanilla ice cream, if desired. Enjoy your delicious dessert!
Tips
- Use fresh, high-quality spices to ensure maximum flavor intensity. Freshly ground nutmeg and cinnamon can make a world of difference.
- For an extra-smooth filling, strain your pumpkin mixture through a fine-mesh sieve before adding the pecans.
- To prevent a soggy bottom crust, consider pre-baking (blind baking) your pie crust for 10-15 minutes before adding the filling.
- Check your pie's doneness by gently shaking the pan - the center should have a slight wobble but not be liquid.
- Allow the pie to cool completely to room temperature before slicing to ensure clean, beautiful cuts.
- For a professional touch, toast your pecans lightly before adding them to the filling to enhance their nutty flavor.
- Store leftovers in the refrigerator and consume within 3-4 days for the best taste and texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 7g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 75mg
