Rich Pumpkin Pie (with Pecans)

With Thanksgiving being hosted at my place there was now way I was going to let the family get away with buying a Costco Pumpkin Pie. I live in a house of bakers and having never made a pumpkin pie before I wanted to make a special kind of pumpkin pie. With a bit of research I came across this 'Ultimate Pumpkin Pie' recipe. Showed it to my mom and she gave salivating just reading it.

Here is what makes the pie so amazing. You put pecans and brownsugar on the bottom of the pie and it kinda carmelizes or candies the pecans... so you don't have to fight over making a pecan pie or a pumpkin pie. You get both!!!

The other cool think about this recipe is the secret ingredient. What is it? Well, here in America they call it: Biscoff Spread.  That doesn't tell you much so I will tell you  more. Biscoff spread is like a peanut butter, but is made out of a cross between a ginger snap and a molasses cookie. I frist tried this stuff when I was staying with friends in Antibes, France. We were going crazy over it. I worked several miles up hill just to get to the grocery store to buy a couple jars. I backpacked for 6 months in Europe and managed to bring back 2 jars of it. I gave one to my parents, but seeing that after 4 months they hadn't touched it I claimed it as mine again. Savored every bit.

Ok, here is ther recipe :)

The Recipe:
Rich Pumpkin Pie (with Pecans)
Serves: 1 - 9" pie

Ingredients:
1 frozen 9" pie crust
1 cup pecans
1/2 cup brown sugar
1 15-oz can pumpkin puree
3/4 cup Biscoff spread
3/4 cup brown sugar
1 tsp cinnamon
1/2 teaspoon ginger
1/4 tsp cloves
1/2 tsp salt
1 cup evaporated milk
3 eggs
 

To Start: Preheat your oven to 350 degrees F, flour a 9" pie dish and then put your pie dough down. Cover the bottom of the pie dough with pecans and thn sprinkle 1/2 brown sugar on top of them.

In a large bowl, combine the rest of the ingredients. Whisk together well and then pour over the pecans and pie crust. Bake for 60 to 70 minutes or until the center just barely wiggles. Let it cool completely and then dive in. Well not literally, but you know what I mean.

The orginal recipe suggests topping with whipped cream (a course!) and the melting a bit of the Biscoff Spread and pour over the whipped cream. It looks amazing and tastes out of this world. Super rich and de-lish.