Pecan Pumpkin Pie

Recipe View Preheat your oven to 450°F (230°C). (5 minutes)

Recipe View In a large mixing bowl, whisk together the eggs, granulated sugar, 1/2 cup brown sugar, flour, cinnamon, nutmeg, ginger, and salt until well combined. Gradually blend in the pumpkin puree until smooth. Slowly pour in the sweetened condensed milk, mixing until the filling is homogenous. (10 minutes)

Recipe View Pour the pumpkin mixture into the prepared pie crust, spreading evenly. (2 minutes)

Recipe View Bake in the preheated oven for 10 minutes to set the crust and begin cooking the filling. (10 minutes)

Recipe View While the pie is baking, prepare the pecan topping. In a separate bowl, combine the 2 tablespoons of softened butter, orange zest, and 1/4 cup brown sugar. Mix with a fork until it forms a crumble. Gently fold in the pecan halves, ensuring they are coated with the butter-sugar mixture. (8 minutes)

Recipe View Reduce the oven temperature to 350°F (175°C) and continue baking the pie for 40 to 50 minutes, or until the filling is set but still has a slight jiggle in the center. (50 minutes)

Recipe View Remove the pie from the oven and evenly sprinkle the pecan topping over the surface. Return the pie to the oven and bake for an additional 10 minutes, or until the topping is golden brown and the pecans are toasted. (10 minutes)

Recipe View Let the pie cool completely on a wire rack before serving. This allows the filling to set fully. (60 minutes)