Pumpkin Pie with Candied Pecans


For the candied pecans:
1/3 cup superfine sugar
1 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
2 cups pecan halves

For the crust:
1 cup candied pecans
1 cup fine cinnamon graham
cracker crumbs
8 Tbs. (1 stick) unsalted butter, melted

For the filling:
1 can (15 oz.) pumpkin puree
3 eggs, lightly beaten
3/4 cup heavy cream
2/3 cup firmly packed dark brown sugar
1 Tbs. cornstarch
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. freshly grated nutmeg
1/4 tsp. ground cloves
1 tsp. vanilla extract

Sweetened whipped cream for serving

Pre-heat oven to 350°. Prepare a sided baking pan with oil and set aside.

To make the candied pecans
Sift together the superfine sugar, cinnamon and nutmeg over a bowl. Rinse the pecans in a colander under cold water and shake them to remove excess water.

Toss the nuts in the sifted sugar mixture to coat, then place evenly on the baking sheet. Bake for about 25 minutes, or until the nuts are dry and the sugar has crystallized. Let cool completely before using.

To make the crust
Pre-heat oven to 325°.

Place 1 cup of the candied pecans in a food processor and puree until finely ground. Pour them into a bowl and mix with the graham cracker crumbs and butter until well mixed. Press the mixture into a 9" pie pan making sure the bottom and sides of the pan are covered. Set aside.

To make the filling
In the bowl of an electric mixer beat together all of the filling ingredients until well combined. Pour the filling on top of the crust.

Bake for 50-60 minutes, or until a toothpick inserted in the center of the pie comes out clean. Let cool completely.

Prior to serving garnish the pie with a few of the remaining candied pecans. You may also garnish with cool whip and sprinkled nutmeg.
Laura's Recipe Collection