Dessert · Recipes · RECIPES · Special Occasions

Brandy Pumpkin Pie with Pecan Crust.

SONY DSCThis is the first pumpkin pie of the season that we’ve made. As it was baking, I couldn’t wait to dive right in and taste the sweet pecan crust. I practically ate the entire thing myself!SONY DSC

Funny thing is…when I was a kid, I remember not being particularly fond of pumpkin pie…or sweet potato pie…or any other pie that wasn’t fruit based. I can confidently say that those days are long gone, 😉 because there is not one pie (I can think of) that I don’t like!…especially pumpkin. 😉 Anyways…the crust is super thick and “oat-y.” Is “oat-y” a word? …Pretty sure it isn’t…but you get the picture. The crust is sweet and filled with oats and pecans.SONY DSC

That’s not to the say that the filling couldn’t stand on it’s own, but the crust is obviously my favorite part of pies—if you couldn’t already tell. The brandy deepens the flavor of the pumpkin, and counter balances the sweetness of the pecans. This will be our Thanksgiving pie this year. 🙂SONY DSC

Have a Happy November.

Love, Grey & Brianna.

Brandy Pumpkin Pie with Pecan Crust


Pecan Oat Crust:

1 cup all-purpose flour

½ cup finely chopped pecans

½ cup brown sugar

½ cup roll oats

1 tsp cinnamon

½ cup butter, softened

Pumpkin Pie Filling:

¾ cup brown sugar

¾ cup evaporated milk

1/3 cup brandy

2 tsp cinnamon

½ tsp pumpkin pie spice

2 eggs

1 15-oz can pumpkin


Preheat oven to 375 degrees F. To prepare the crust, mix dry ingredients into a large bowl. Add butter and whisk together until dough forms. Press into the bottom and sides of a 9-inch pie dish and bake for 15 minutes. Whisk together all filling ingredients and pour into crust. Bake for 45 minutes, tenting with foil during the last 15 minutes of baking. Let cool completely before serving. 


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