My mom makes this pumpkin pie every year at Thanksgiving. The recipe I’m going to share is her very own ~ with a little twist. This year, I added buttery, sugary pecans in the crust and the custard to give the pie a rich praline flavor.
Decadent. Delicious. And diet friendly … because I baked them in 4.5 ounce Weck jars so the serving size is smaller than a traditional piece of pie. ;)
To make the crust, I made my ‘no roll crust’ (recipe with video here) and smushed 2 tablespoons into the jar. Then I sprinkled the top of the crust with the buttery, sugary pecans.
Here’s the easy, no-roll ‘praline’ pie crust (it’s a smidge different than my regular one):
No Roll Pie Crust with Buttery, Sugary Pecans
Pie Crust: 1 1/2 c flour * 1 T sugar * 1/2 t salt * 1 T milk * 1/2 c oil
Mix together dry ingredients. Whisk together wet ingredients. Mix together all ingredients. Press in pie pan. No rollin’ allowed!
Buttery, Sugary Pecans: 1 c chopped pecans * 2 t melted butter * 1 T brown sugar
Mix together, incorporating well. Then sprinkle atop crust. Par-bake or use immediately.
Then I popped those babies in a 400 degree oven for about 10 minutes. Next, I poured in the pumpkin mix and sprinkled the top with a few more pecans.
And here’s my mom’s fabulous pumpkin pie recipe …
Mimi’s Pumpkin Pie
3 eggs * 1 (15 oz) can pumpkin * 1/2 c brown sugar * 1/2 c sugar * 1 t cinnamon * 1/2 t ginger * 1/4 t nutmeg * 1/8 t cloves * 1/2 t salt * 1/2 c milk * 1/2 c heavy cream
In a bowl, beat eggs slightly. Add pumpkin, sugars, spices, and salt. Beat by hand until well blended. Slowly add milk and cream. Pour in a pie shell. (At this point, you may sprinkle with buttery, sugary pecans. Your choice!)
Bake at 350 degrees for between 45 and 70 minutes. Bake until knife comes out clean. For Weck jars, 45 minutes is just about perfect. For a larger pie, upwards of 60 – 70 minutes.
Cool & serve. If you like, add a dollop of whipped cream.
Tiny pumpkin treats. Just as cute as this little Plush Pumpkin. (Only more delicious.) If you want, omit all those buttery, sugary pecans and you’ve got an outstanding, traditional mimi-fied pumpkin pie. Either way, this recipe’s destined to be a family favorite.
What kind of pie is your family’s favorite?