Description
A warm and inviting autumn dessert featuring a nutty Pecan Sandies crust and a smooth pumpkin filling, perfect for holiday gatherings.
Ingredients
Scale
- 1 package of Pecan Sandies (about 15 ounces)
- ½ cup unsalted butter, melted
- 2 cups fresh or canned pumpkin puree
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- ½ tsp salt
- 1 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the crushed Pecan Sandies with melted butter until the mixture resembles wet sand. Press into a 9-inch pie pan and bake for 10 minutes until lightly golden.
- In a large bowl, whisk together pumpkin puree, brown sugar, granulated sugar, eggs, vanilla, spices, and salt until smooth.
- Gradually add in heavy cream and whisk until combined.
- Pour the pumpkin mixture into the prepared crust and spread evenly.
- Bake for 50-60 minutes or until a knife inserted in the center comes out clean.
- Let the pie cool at room temperature for at least two hours before serving.
Notes
For a gluten-free option, substitute Pecan Sandies with almond flour. Be careful not to overmix the filling and let the pie cool adequately for best results.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 130mg
Keywords: pumpkin pie, autumn dessert, pecan sandie, holiday recipes
