Pumpkin pie is a classic of American cuisine with roots in the culinary traditions of Indigenous peoples and European settlers. This dessert is especially popular in the United States and Canada during the fall festivities, such as Thanksgiving. In Latin America, although it is not as traditional, it is known and adapted in different countries, where it is often called "pumpkin pie" or simply "zapallo pie" in those places where that variety of cucurbit is used.
In some countries like Mexico and Argentina, pumpkin is incorporated into various desserts and stews, but the North American style of pie with spices and nuts is an influence that has been gaining popularity. The use of pecans adds a crunchy and distinctive touch that complements the smoothness of the sweet and spiced filling. Thus, this pie is a delicious mix of textures and flavors that has transcended borders.
How to Make Pumpkin Pie with Pecans
To begin, combine the pumpkin, sugar, spices, and salt in a bowl, mixing well.
Add the eggs and the evaporated milk.
Beat until you get a homogeneous mixture, using a hand whisk or an electric mixer.
Pour into the unbaked pie crust.
Bake in a preheated oven at 425 degrees Fahrenheit for 15 minutes and then reduce the temperature to 350 degrees and bake for an additional 45 minutes or until a knife inserted halfway between the center and the edge comes out clean.
Cool on a wire rack.
Crunchy pecan topping: place the softened butter, brown sugar, and pecans in a bowl and mix with a fork until crumbly.
Sprinkle over the cooled pie.
Place the pie under the broiler until the mixture starts to bubble, approximately 1 minute.
Cool to room temperature on a wire rack.
Ingredients: Canned pumpkin, sugar, ground cinnamon, ground ginger, ground cloves, salt, eggs, evaporated milk, 9-inch unbaked pie crust, butter, pecans, and brown sugar.
