Pumpkin Pie with Candied Pecans

Candied pecans are used to flavor a graham cracker crumb crust in this otherwise classic pumpkin pie seasoned with clove, cinnamon and ginger. You will not need all of the candied pecans for this recipe, but the remainder are delicious chopped and sprinkled on vanilla ice cream.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Pumpkin Pie with Candied Pecans
Review 1 for Pumpkin Pie with Candied Pecans
5 out of 5
5 out of 5
MamaO
Eugene, OR
September 30, 2010
Would You Recommend? Yes
0points
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Wonderful!
September 30, 2010
I was craving something with pumpkin, saw this recipe and had to make it! The crust is fantastic with the candied pecans, and it really is rather easy to make! The pie is overall delicious, definitely going to make this again - especially for Thanksgiving!
Review 2 for Pumpkin Pie with Candied Pecans
5 out of 5
5 out of 5
PineapplePrincess
Honolulu, HI
April 30, 2010
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Pumpkin-tastic!
April 30, 2010
I love using Williams Sonoma desserts recipes particularly this one. I have used this recipe at least 5 times. The first time I followed the recipe as is. Thereafter, I made a few modifications: I used 3/4 cup of honey to make candied pecans. I also only used 1 and 1/2 cups of pecans. I increased the vanilla to 1 tbs, probably even more. Lastly, I used half and half. Original and modified versions were both creamy and pumpkin-tastic! Enjoy!