Pumpkin Pudding Pie with a Pecan Crust Recipe

Today’s post is a guest post from the blogger at This Tasty Life. She shares her delicious recipe for Pumpkin Pudding Pie with a Pecan Crust with us. She wanted to create a Thanksgiving recipe that was kind of “pumpkin pie lite” with a nutty element. She came up with this pecan pie-like crust on the bottom with a pumpkin pudding on top. You get the crunchy pecans on the bottom with a light and not too overwhelming pumpkin pudding on top.

Ingredients:

For the crust

• 1 unbaked pie crust
• 1/3 cup chopped pecans
• 1/3 cup brown sugar
• 2 tablespoons butter, softened

For the filling

• 1/2 cup white sugar
• 1/4 cup cornstarch
• 3 cups milk
• 3 egg yolks
• 1 cup canned unsweetened pumpkin
• 1 teaspoon vanilla
• 2 teaspoons maple syrup
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt

Instructions:

1. Preheat oven to 450 degrees.
2. Arrange pie crust into your pie pan. Mix together the pecans, brown sugar and softened butter until crumbly. Press pecan mixture into the bottom of the pie pan. Bake for 10 minutes or until the crust edges are golden brown and the pecan mixture is bubbly and set. Let cool.
3. In a small bowl, mix together sugar and cornstarch until well blended. Place into a saucepan over medium heat. Whisk together milk and egg yolks and add to the sauce pot with the sugar/corn starch mixture. Stirring constantly, bring the mixture to a boil. Cook for one minute at a boil and then remove from heat.
4. In another bowl, blend and mix together the pumpkin, vanilla, maple syrup, spices and salt. Add this mixture slowly to your hot pudding mix. Place over low heat and cook for 3 minutes, stirring constantly. Do not boil.
5. Take pudding off the heat and place it on top of the pecan crust. Let cool overnight until set.

Notes:

• You’ll probably have a little leftover pudding. I made little mini tarts with the leftover pie crust and pudding, or you can cool it separately for a little extra pudding.
• The consistency of the pudding is good but if you want it a little thicker, I recommend adding additional cornstarch for a thicker pudding base.

You can substitute the pumpkin pie spice for your favorite blend of cinnamon, nutmeg, cloves and ginger.

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