Pumpkin Pie with Candied Pecans | Williams Sonoma
Pumpkin Pie with Candied Pecans Ingredients: - For the candied pecans: - 1/3 cup superfine sugar - 1 tsp. ground cinnamon - 1/4 tsp.
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Ingredients
- <b>For the candied pecans:</b>
- 1/3 cup superfine sugar
- 1 tsp. ground cinnamon
- 1/4 tsp. freshly grated nutmeg
- 2 cups pecan halves<br>
- <b>For the crust:</b>
- 1 cup candied pecans
- 1 cup fine cinnamon graham <br> &nbsp;cracker crumbs
- 8 Tbs. (1 stick) unsalted butter, <br> &nbsp;melted<br>
- <b>For the filling: </b>
- 1 can (15 oz.) pumpkin puree
- 3 eggs, lightly beaten
- 3/4 cup heavy cream
- 2/3 cup firmly packed dark brown sugar
- 1 Tbs. cornstarch
- 1 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1 tsp. vanilla extract <br>
- Sweetened whipped cream for serving
- Freshly grated nutmeg for serving
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