Prep: 11 minutes; Cook: 45 minutes. This decadent pie has a nutritious side, too. It has more than a day's worth of vitamin A, plus it contains 3 grams of fiber.

Maria Helm Sinskey


Credit: Alexandra Rowley

Recipe Summary test

Makes 12 servings (serving size: 1/12 of pie)


Ingredient Checklist


Instructions Checklist
  • In a medium saucepan, caramelize the sugar over medium-high heat until it is dark gold. Add pecans and stir to coat them. Add the butter and remove the pan from the heat. Stir the nuts until the butter is incorporated.

  • Spread the nuts evenly over the bottom of the piecrust. Set aside.

  • Preheat the oven to 425º.

  • In a large bowl whisk together the pumpkin, cream, and eggs until smooth. Add the remaining ingredients and whisk until smooth. Pour over the pecans.

  • Bake for 15 minutes at 425º. Lower the heat to 350º and continue to bake for 30–40 minutes until the custard is set, except for a nickel-size spot at the center of the pie.

  • Remove from the oven and cool before cutting.

Nutrition Facts

322 calories; fat 22g; saturated fat 9g; mono fat 5g; poly fat 2g; protein 3g; carbohydrates 31g; fiber 3g; cholesterol 49mg; iron 1mg; sodium 363mg; calcium 33mg.