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pumpkin pecan pie

Let's start off by saying this pie saved my soul. This whole day today I woke up feeling kind of sad/lonely/bored. No clue why, I just did. I thought of many things that could remedy my mood like looking into what time the Union Square Christmas Market opens today. It doesn't. It opens November 21st if any one needed to know. Then I thought about going to see a movie. Frozen 2 anyone? Well, too bad it doesn't come out until next week. After finding out the two things that I wanted to do, I literally couldn't my mood got worse. I went for a walk/run with my mom, cleaned my room, cleaned my kitchen, washed my clothes, took many naps, made sour dough, and this pie. At this point I was still feeling eh but then I TRIED THE PIE and HOLY CRAP my mood lifted. This pie feed my soul and then it saved it. So thanks to this pie. Basically, what Im trying to say is if you're in a bad mood make this pie. It'll make you happy again. Its creamy, its crunchy, its got the OG graham cracker crust which I forgot how much I loved, it's festive and it made me oh so freaking happy. So I 100% recommend.


15 ounces of pumpkin puree

2.62 ounces of brown sugar

2.62 ounces of white sugar

1 tablespoon of vanilla

pinch of salt

2 eggs

6 ounces of whole milk

6 ounces of heavy cream

1 tablespoon of cinnamon

1/2 teaspoon of ginger

if you got some rum, throw that shit in there ( about 1 teaspoon)

1 1/2 cups of graham cracker crumbs

1 stick of butter, melted

2 teaspoon of sugar

pinch of salt

1 cup of pecans

1/2 cup of sugar

2 tablespoons of water


  1. Preheat your oven to 400 degrees Fahrenheit.

  2. In a food processor, combine the graham crackers, melted butter, sugar, and salt. Blend until the butter is absorbed and dump everything into a pie shell. Flatten all the crumbs and push the crumbs up against the pie shell.

  3. Then go back to your food processor (you can clean it out if you want, I didn't cause lazy) and then dump in all your pumpkin pie filling ingredients. So the pumpkin puree, brown sugar, white sugar, vanilla, salt, eggs, whole milk, heavy cream, cinnamon, ginger, and if you got rum throw that in too.

  4. Pour the filling into your graham cracker crusted pie dish and bake for 20 minutes. Then turn down the oven to 325 degrees Fahrenheit and then cook for another hour.

  5. In the meantime, throw the pecans, sugar, and water into a pot and cook on medium low. Continuously stir the pecans until they get sandy. Then lower the heat to low and keep stirring so that nothing burns. The sandy sugar should melt so you will have shiny looking pecans. The total process take about 15 - 20 minutes so be patient.

  6. Then once your pecan have been "candied" dump them out onto a silicone mat or parchment paper and let them cool. I sprinkled some more sugar on top because I love sugar but try a candied pecan and if you like more sugar put it in and if you don't then leave it as is.

  7. Once the pie is done, take it out, break up the pecan pieces (because they will stick to each other) and top it on the pumpkin pie. Let it cool and then FEED YOUR SOUL!!!

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My favorite appliances that help me create all my recipes! 
Cusinart: It was a birthday present I got that I use all the time to make doughs, smoothies, sauces, & during the holiday it has a permenant place on my counter 
Cast Iron: Comes pre seasoned, ready to use after a quick wash and makes some great eggs in the morning! Along with searing meats, toasting bread, & you can't forget corn bread!
Kitchen Aid: Literally a bakers best friend. It comes with a glass bowl so taking photos is a blast. Its really an investment but one worth making!

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