If you can’t decide between pecan and pumpkin pie, this dessert will give you a taste of both in one slice. A quick brown sugar–pecan streusel tops the pie after it bakes; the topping will set into a crunchy layer as the pie cools. Be sure to use a standard 9-inch pie plate rather than a deep-dish one to ensure an evenly baked crust.
1/2 (14.2-oz.) pkg. refrigerated pie dough
2/3 cup packed light brown sugar
1/4 teaspoon kosher salt
2 large egg whites
1 large egg
1 (12-oz.) can fat-free evaporated milk
1 (15-oz.) can unsalted pumpkin puree
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2.13 ounces all-purpose flour (about 1/2 cup)
1/4 cup packed light brown sugar
1/8 teaspoon kosher salt
2 tablespoons unsalted butter, melted
1/2 cup chopped pecans
2 tablespoons honey
Calcium 12% DV
Potassium 7% DV
Added sugars 19g
How to Make It
Preheat oven to 425°F.
To prepare pie, roll dough into an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray; fold edges under, and flute.
Combine 2/3 cup brown sugar, 1/4 teaspoon salt, egg whites, egg, and evaporated milk in a bowl. Whisk in pumpkin and next 3 ingredients (through cloves). Pour mixture into prepared pie plate; bake at 425°F for 10 minutes. Reduce heat to 350°F (leave pan in oven). Bake at 350°F for 20 minutes (shield edges of piecrust with foil if they get too brown).
To prepare topping, combine flour, 1/4 cup brown sugar, and 1/8 teaspoon salt in a bowl. Stir in melted butter. Stir in pecans. Sprinkle topping over pie. Drizzle with honey. Bake at 350°F for 30 minutes or until center is set. Cool 1 hour before serving.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.