Pump up this year's pumpkin pie with candied pecans.
old-fashioned rolled oats
unsalted butter, melted
kosher salt, divided
packed light brown sugar
large eggs 1 large egg white
Pinch ground cloves
Candied pecans, for serving
- 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.