Description
Pecan Sandie Pumpkin Pie is a delightful twist on the traditional pumpkin pie, featuring a buttery pecan crust inspired by classic Pecan Sandie cookies. The pie is filled with a spiced pumpkin custard enriched with cinnamon, nutmeg, ginger, and vanilla extract, baked to perfection for a comforting and flavorful dessert perfect for fall and holiday celebrations.
Ingredients
Scale
For the Crust:
- 1 stick butter (softened)
- 1 1/4 cups chopped pecans
- 1 1/2 cups flour
- 1/2 cup powdered sugar
- 1 teaspoon salt
- 1 egg yolk
For the Filling:
- 1/2 cup sugar
- 1 teaspoon McCormick® Ground Cinnamon
- 1/2 teaspoon McCormick® Ground Nutmeg
- 1/2 teaspoon McCormick® Ground Ginger
- 1 teaspoon sea salt
- 2 eggs
- 1 teaspoon McCormick® Pure Vanilla Extract
- 1 15 oz can pumpkin puree
- 1 12 oz can evaporated milk
Instructions
- Prepare the tart pan: Spray the bottom and sides of a tart pan with cooking spray and set it aside to ensure the pie doesn’t stick.
- Make the crust dough: In a food processor, combine the chopped pecans, flour, powdered sugar, and salt. Process until the pecans are finely ground. Add the softened butter and egg yolk, then pulse until the dough begins to form.
- Form the crust: Press the dough evenly into the bottom and sides of the prepared tart pan to create the crust shell. Place the crust in the freezer for 30 minutes to firm up before baking.
- Preheat oven: While the crust chills, preheat your oven to 425 degrees Fahrenheit.
- Mix the pie filling: In a large bowl, combine sugar, cinnamon, nutmeg, ginger, and sea salt. Add the eggs, vanilla extract, and pumpkin puree, mixing well until fully blended. Gradually stir in the evaporated milk to create a smooth filling.
- Fill the crust: Remove the chilled crust from the freezer and pour the pumpkin filling evenly into the crust shell.
- Initial bake: Bake the pie at 425 degrees Fahrenheit for 15 minutes to help set the crust and start cooking the filling.
- Reduce temperature and continue baking: Lower the oven temperature to 350 degrees Fahrenheit and bake for an additional 30 to 35 minutes, or until the filling is set but still slightly jiggly in the center.
- Cool down: Remove the pie from the oven and allow it to cool completely on a wire rack to ensure the filling firms up and flavors meld.
- Serve: Optionally drizzle with caramel sauce and top with whipped cream for an extra special treat before serving.
Notes
- Traditional pumpkin pie gets a delicious makeover with a pecan sandie crust, adding a nutty, buttery flavor and crunchy texture.
- Chilling the crust before baking helps prevent shrinking and maintains its shape.
- Use fresh spices for the best flavor impact in the filling.
- Allow the pie to cool completely for the perfect slice and texture.
- Serving with caramel drizzle and whipped cream enhances the sweetness and creaminess.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of pie)
- Calories: 283 kcal
- Sugar: 15 g
- Sodium: 465 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 67 mg
