Pecan Glazed Pumpkin Pie


(3 votes) 3 3

A nutty twist can do a lot to spice up traditional pumpkin pie.

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Serving Size / Yield

8 servings


  • 2 large eggs
  • 1 (16-oz.) can solid pack pumpkin
  • 1 (12-oz.) can evaporated milk
  • 1 C. brown sugar, packed, divided
  • 2 tsp. pumpkin pie spice
  • 1 deep dish pie crust, frozen
  • 1 C. pecans, chopped
  • 1/4 C. butter, melted

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Preheat oven to 375 F. In large bowl, using a wire whisk, whisk together eggs, pumpkin, evaporated milk, 3/4 C. brown sugar and pumpkin pie spice. Place frozen pie crust on preheated baking sheet. Pour filling into crust. Bake 40 minutes. In small bowl, combine remaining 1/4 C. sugar, pecans and melted butter. Crumble over top of partially baked pie. Bake an additional 30 minutes, or until tested done.

Serves 8.

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