Ingredients
3 large eggs, divided
16 oz pumpkin puree
12 oz evaporated milk, or coconut cream
1 cup dark brown sugar, packed, divided
2 tbsp light corn syrup, or maple syrup
2 tsp pumpkin pie spice
⅛ tsp ground black pepper
1 *pie crust, homemade or store bought, blind bake if homemade (see Recipe Notes for Recipe)
1½ cups pecans, chopped
¼ cup salted butter, melted
Preparation
Preheat the oven to 375 degrees F.
Prepare the pie crust according to the manufacturer’s instructions. Partially blind bake it for 8 to 10 minutes if homemade.
In a large bowl, whisk together 2 eggs, pumpkin, evaporated milk, ¾ cup brown sugar, ground black pepper, and pumpkin pie spice.
Pour filling into the crust.
Beat the remaining egg to create an egg wash. Brush the edges with it. Bake for 30 minutes on the low rack.
In a small bowl, combine the remaining ¼ cup sugar, chopped pecans and melted butter. Crumble over the top of the partially baked pie.
Bake for an additional 40 minutes on the middle rack, or until tested done. Let cool before serving.
Serve and enjoy!
