This pumpkin pie is a family favorite that I managed to coax out of our sister-in-law. With a little more pleading, she agreed I could share it with you all here as well. It’s the Pumpkin Pie with Pecan Topping recipe I made in our Small Kitchen, Big Feast video. It’s really easy to make, completely decadent and worth every calorie!

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Bennett Family Favorite Pumpkin Pie with Pecan Topping

In the video, I took the easy route and picked up a pre-made 9″ unbaked pie shell (gluten free) from Whole Foods. Marie Callender pie shells also work well.

Here’s the recipe for the filling and topping.

Filling Ingredients

1 x 15 oz can of pumpkin puree

1 x 14 oz can of sweetened condensed milk

2 egg yolks

1 x teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon salt

2 egg whites

TIP: I usually double the spice ingredients for extra pizzazz

Topping Ingredients

2 x tablespoons all purpose flour (I use GF)

1/4 cup packed brown sugar

1 teaspoon cinnamon

2 tablespoons butter, chilled

1 cup chopped pecans or walnuts (optional)

Method

  • Preheat oven to 425 F (225 C). You can do the same whether you are using a regular or convection oven
  • In a large bowl, mix the pumpkin puree, sweetened condensed milk and egg yolks. Stir in the cinnamon, ginger, nutmeg and salt
  • In a glass or metal bowl (I used a large Corelle bowl) whip egg whites until soft peaks form, then gently fold into pumpkin mixture
  • Pour filling into pie shell
  • Place the pie on the low rack of your convection oven (I only have a high rack and it worked just fine) and bake for 15 minutes at 425 F

While the pie is baking, prepare the topping

  • Combine flour, brown sugar and cinnamon
  • Blend in cold butter with a fork or pastry blender until crumbly (I used a fork – who carries a pastry blender in their RV!?)
  • Mix in the pecans (or walnuts)
  • Remove pie from the oven and sprinkle the topping evenly over the top
  • Reduce heat to 350 F (175 C) and return pie to the oven to bake for 10 minutes or until set
  • Test with a toothpick which should come out clean when cooked

Makes 8 slices.

Optional: Serve with a dollop of whipped cream for extra decadence and deliciousness! I simply whipped up some heavy whipping cream in my Ninja blender. Voila!

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Did you like this recipe? Tell us what you think in the comments below!


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