Pumpkin Pie with Candied Pecans

Happy fall to y’all! It’s such a magical time of the season. Leaves are at the peak of colour while swiftly moving along the sidewalks and yards. If you could walk into my house right now you would instantly smell warm pumpkin vanilla candles, and see my dining room table set for a spooky meal. Basically like The Munster’s house but less natural spiderwebs, and Spot doesn’t live under my stairs. I really go above and beyond for Halloween. But you guys will understand this more as the month goes on.

I love baking, and I’ve gotten pretty good at it considering I still think of myself as a novice. I couldn’t compete on a baking show or anything. But I can make a great pie crust from scratch. Although I didn’t make this recipe with my homemade crust, I just happen to have frozen pie crust in my freezer. My husband thought I was going to make a chicken pot pie. I told him as we were shopping this week, “Yup, I’m making a pie, just not chicken”. He LOVES chicken pot pie. But I was craving dessert. So this week I bring you pumpkin pie with candied pecans. This recipe was found from an old cookbook that I picked up from the thrift store. A traditional pie filling but topped with a pretty pecan crust. It’s certainly eye candy, especially when you add whipped cream on top. The pecans are coated in a hard sweet caramel and adds just the right amount of crunch to balance the soft pumpkin. 

You could totally make this recipe with homemade pie crust, but again, I had the frozen stuff in my freezer already. It also cuts down the time, if it matters to you. Making the candied pecans takes a little time because you have to cook the sugar/water mix slowly until it starts turning brown. And then after mixing you have to let it sit for a minimum of 30 minutes to let the sugar harden. 

This is a terrific recipe to bookmark for Thanksgiving. You can wow your guests or other party-goers with the pretty pecan topping. 

Prep time: 40 minutes     Total cooking time: 1 hour and 40 minutes


9-inch pie crust
1- 16oz can of packed pumpkin (not pie filling)
1- 12oz can of evaporated milk
2 eggs lightly beaten
½ cup granulated sugar
¼ cup light brown sugar
1 teaspoon cinnamon
½ teaspoon salt
½ teaspoon ginger
¼ teaspoon nutmeg
⅛ teaspoon ground cloves

Candied Pecan Topping:

¼ cup granulated sugar
2 tablespoons butter
1 cup of halved pecans


  1. Preheat oven 350°
  2. Start with the filling, combine pumpkin, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, salt, ginger, nutmeg and cloves in a large mixing bowl. Mix well, and pour into pie crust.
  3. Bake for 1 hour and 10 minutes or until you insert a toothpick in the centre and comes out clean.
  4. While the pie is baking you may start the topping.
  5. Using a nonstick baking sheet or lightly add shortening to a baking sheet.
  6. Using a small saucepan combine sugar and water and cook on medium heat until sugar dissolves, once dissolved increase heat to boil (medium-high heat). Boil until mixture becomes a light golden brown colour. Stir frequently. Add butter and nuts. Coat nuts well and then quickly pour evenly on the baking sheet. Let cool for 30 minutes. Once cooled and hardened using a large cutting knife chop into smaller pieces to your liking. Sprinkle over the pie edges.

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