Penzey’s Pumpkin Pecan Pie

Posted by Jennifer (the RD) on February 27, 2013

This is a a recipe  that was featured in the Penzey’s spice catalog.  It’s my favorite pumpkin pie recipe!


One 9 inch unbaked pie shell

One 15 oz. can solid pack pumpkin

1/3 cup brown sugar

1/3 cup granulated sugar

3/4 tsp. china cinnamon

3/4 tsp. powdered ginger

1/8 tsp. salt

1 tsp. pure vanilla extract

2 eggs, well beaten

1/2 cup milk


1/4 cup butter

1/2 cup brown sugar

3/4 cup coarsely chopped pecans


Preheat oven to 350 degrees.  In a mixing bowl, combine the pumpkin, brown sugar, granulated sugar, cinnamon, ginger, salt, vanilla, eggs, and milk.  Mix until well blended.  Pour into the unbaked pie shell.  Bake at 350 degrees for 40 minutes.  Meanwhile mix the last 3 ingredients until crumbly.  Sprinkle the toping on the pie and bake an additional 25 minutes.  Cool and refrigerate at least a few hours for easiest slicing.

 ♥ ♥


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4 responses to “Penzey’s Pumpkin Pecan Pie

  1. Oh you know it is about this time of year that I miss all the holiday flavors! This pie sounds delish! Thanks for sharing at Show Me Your Plaid Monday’s!

  2. Jennifer Dietician

    I hope you enjoy this recipe 🙂

  3. Mmm, we love pumpkin pie any time of year! Thanks for sharing at Wicked Good Wednesdays last week.

  4. Jennifer RD

    Wicked good? From Boston?

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