Are you craving that decadent, warm, and comforting pumpkin pecan pie you adore from the Cheesecake Factory, but without the hefty restaurant price tag? Then you're in the right place! This recipe is my attempt to recreate that magical flavor combination at home, and trust me, it's surprisingly easy. Get ready to impress your family and friends with this homemade masterpiece – a delicious and easy dessert perfect for any occasion, from cozy nights in to Thanksgiving feasts. This healthy twist on a classic still delivers on flavor and satisfaction.
Ingredients:
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- ¼ cup ice water
For the Filling:
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can evaporated milk
- 2 large eggs
- 1 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup pecan halves, toasted
Instructions:
Get Started:
- Preheat your oven to 350°F (175°C). This ensures your pie bakes evenly.
- Toast the pecans: Spread pecans on a baking sheet and toast in the preheated oven for 8-10 minutes, or until fragrant and lightly browned. Let them cool completely before using. This step enhances their flavor significantly.
Make the Crust:
- Whisk together flour and salt in a large bowl.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing until the dough just comes together. Don't overmix!
- Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes. This helps prevent shrinkage during baking.
- Roll out the chilled dough on a lightly floured surface and transfer it to a 9-inch pie plate. Trim and crimp the edges.
Prepare and Bake the Filling:
- In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, brown sugar, cinnamon, ginger, cloves, nutmeg, and salt until smooth.
- Stir in the toasted pecans.
- Pour the filling into the prepared pie crust.
- Bake for 50-60 minutes, or until a knife inserted near the center comes out clean. The edges will be set, and the center will be slightly jiggly.
- Let the pie cool completely on a wire rack before serving. This allows the filling to set properly.
Tips for Success:
- For a richer flavor, use dark brown sugar instead of light brown sugar.
- Don't overbake the pie; it will continue to set as it cools.
- For a beautiful presentation, brush the crust with a little milk before baking for a golden brown finish.
- Serve warm or at room temperature with a scoop of vanilla ice cream or whipped cream for an extra touch of indulgence.
Variations:
- Spiced it up: Add a pinch of cayenne pepper to the filling for a subtle kick.
- Nutty Delight: Substitute some of the pecans with walnuts or macadamia nuts.
- Gluten-Free Option: Use a gluten-free pie crust mix or make your own using almond flour or oat flour.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-450
- Fat: Approximately 25-30g
- Carbohydrates: Approximately 40-45g
- Protein: Approximately 5-7g
This recipe delivers a delicious and satisfying dessert experience. Enjoy the warm, comforting flavors of this homemade pumpkin pecan pie, a true testament to the joy of homemade cooking and the best recipes found in the comfort of your own kitchen. It's a guaranteed crowd-pleaser!