Homemade pumpkin pie with pecans is the dessert you need this holiday season. Perfect for Thanksgiving, Christmas or any of the winter holidays, this pumpkin pecan pie will have everyone asking for seconds!
In a large mixing bowl, whip together the eggs, pumpkin, half & half, sugars, and spices. Mix just until evenly combined
Pour the pumpkin mixture into the unbaked pie crust. If using a frozen premade pie crust, add the filling according to the package directions.
Bake the pie at 375° for 20-25 minutes. When the pie crust starts to get brown around the edges of the top, cover it with aluminum foil. The filling still won't be done. Keep cooking it for an additional 20. This will prevent the crust from burning.
Check the pie for doneness after the pie has cooked for 20 minutes. Most of the pie should be set, but the center may still be a little jiggly and that's ok. Remove it from the oven, and carefully press the pecan halves into the mostly baked pie. Brush them with melted butter and sprinkle with a bit of extra cinnamon, if desired.
Return the pie to the oven and let it bake for another 10 minutes and then check for doneness again. If the filling is still too soft, let it bake an additional 5 minutes and check again.
When the pie is mostly set, remove it from the oven and let it cool completely- at least 2 to 3 hours- before cutting and serving. Enjoy!
You can serve this pie topped with a ball of mascarpone. Beat the mascarpone with powdered sugar, to taste.
Make a ball using a spoon, and dollop on top of the pie slices before serving.