Ingredients:

  • 1 (15 oz) can 100% Pure Pumpkin Puree
  • 1 (14 oz) can Sweetened Condensed Milk
  • 2 Large Eggs
  • 1 tsp Ground Cinnamon
  • 0.5 tsp Ground Ginger
  • 0.25 tsp Ground Cloves
  • 0.5 tsp Fine Sea Salt
  • 1 9-inch Deep Dish Pie Crust
  • 0.5 cup Packed Light Brown Sugar
  • 0.5 cup Chopped Pecans
  • 2 tbsp Unsalted Butter, melted
  • 1 tbsp All-Purpose Flour

Instructions:

  1. Preheat the oven. Set your oven to 425°F (220°C). Note: A high initial heat helps set the crust quickly to prevent sogginess.
  2. Combine the pumpkin and milk. Whisk the 15 oz pumpkin puree and 14 oz sweetened condensed milk in a large bowl until no orange streaks remain.
  3. Add eggs and spices. Beat in the 2 large eggs, 1 tsp cinnamon, 0.5 tsp ginger, 0.25 tsp cloves, and 0.5 tsp salt.
  4. Fill the crust. Pour the velvety mixture into the 9 inch deep dish pie crust.
  5. Start the bake. Bake at 425°F (220°C) for 15 minutes. The edges should look slightly set.
  6. Lower the temperature. Reduce heat to 350°F (180°C) and bake for another 30 minutes.
  7. Prepare the praline. While the pie bakes, stir together the 0.5 cup pecans, 0.5 cup brown sugar, 2 tbsp melted butter, and 1 tbsp flour.
  8. Add the crown. Carefully sprinkle the pecan mixture over the pie. Ensure you cover the surface evenly.
  9. Finish the bake. Bake for 10-15 more minutes until the topping is bubbling and the center jiggles only slightly.
  10. Cool completely. Let the pie sit on a wire rack for at least 2 hours. Note: This is non negotiable for a clean slice.