Yankee’s Pumpkin Pie with Pecan Crunch

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Yankee's Pumpkin Pie with Pecan Crunch

Yield: 8 servings

For the Pie:


  • 1 fully baked 9-inch pie shell
  • 2 cups pumpkin puree
  • 1/4 cup granulated sugar
  • 1/2 teaspoon each cinnamon, nutmeg, and ginger
  • pinch of salt
  • 3 lightly beaten eggs
  • 1 tablespoon dark rum or bourbon
  • 1/2 cup half-and-half


Combine filling ingredients and pour into pre-baked shell. Bake at 350 degrees for 10 minutes. Turn heat down to 325 degrees and continue to bake until set, about 40 minutes more. Pie is ready when a knife blade inserted 1-1/2 inches in from the edge emerges clean. The center of the pie may still quiver gently. Place on a rack and let cool completely.


For the Pecan Crunch:


  • 1/2 cup light brown sugar
  • 3 tablespoons melted butter
  • 2 tablespoons heavy cream
  • 1 cup chopped pecans
  • 1/2 cup pecan halves
  • whipped cream for serving (optional)


Shortly before serving, heat broiler. Combine brown sugar, butter, cream, and chopped nuts and spread over pie. Decorate with pecan halves. Protect crust rim with a ring of foil or a specialty crust protector (available at cookware stores) and place pie about 6 inches below broiler. Keep oven door ajar. Broil, turning frequently, for about 5 minutes or until topping is dark brown and bubbly. Again let cool. Serve with whipped cream if desired.


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