INGREDIENTS

  • 2 c. pecans
  • 1 c. old-fashioned rolled oats
  • 4 tbsp. unsalted butter, melted
  • 2 tbsp. granulated sugar
  • 3/4 tsp. kosher salt, divided
  • 1 c. pumpkin puree
  • 1/2 c. heavy cream
  • 1/3 c. packed light brown sugar
  • 1/4 c. whole milk
  • 2 large eggs plus 1 large egg white
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • Pinch ground cloves
  • Candied pecans, for serving

DIRECTIONS

» Preheat oven to 350 degrees F. Toast pecans and oats on a baking sheet until golden and fragrant, 10 to 12 minutes; cool.

» Process pecans, oats, butter, granulated sugar, and 1/2 teaspoon salt in a food processor until finely ground, 2 to 4 minutes. Press mixture in bottom and up sides of a 9-inch pie plate. Freeze 15 minutes. Bake, on a baking sheet, until set, 20 to 25 minutes. Cool on a rack.

» Whisk together pumpkin , cream, brown sugar, milk, eggs, cinnamon, ginger, cloves, and 1/4 teaspoon salt. Pour into crust and bake until filling is set, 40 to 45 minutes. Cool on a rack. Chill at least 2 hours.

» Serve topped with candied pecans.

Yield: 8 servings
Source: Country living

Arrivederci♡