Thanksgiving Pumpkin Pie Recipe with Pecan and a Chocolate Topping
Cook Time
35 mins
Total Time
35 mins
Servings: 16
Author: Posh Journal
  • 1 inch unbaked pie crust 9
  • For Pumpkin Filling Layer:
  • 3 large eggs beaten
  • 1 can pumpkin puree unsweetened
  • 2 teaspoons pumpkin spice pie
  • 12 ounce can of evaporated milk
  • 1/4 teaspoon salt
  • 20-24 cup packets of SPLENDA® Naturals Stevia Sweetener twenty-four packets of SPLENDA® Naturals Stevia Sweetener provide the sweetness of one of sugar
  • For Pecan Filling:
  • 1/2 cup pecans halved or chopped
  • 3 tablespoons unsalted butter melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 teaspoons packets of SPLENDA® Naturals Stevia Sweetener One packet of SPLENDA® Naturals Stevia Sweetener is a serving and a packet sweetens like two of sugar
  • Optional : Chocolate for drizzle or topping
  • 3/4 cup semisweet chocolate chips
  • 3 tablespoons butter
  1. Heat the oven to 375 F
  2. In a medium mixing bowl, add pecan halves, unsalted butter, vanilla extract, salt and SPLENDA® Naturals Stevia Sweetener. Stir until well combined.
  3. In a large mixing bowl, beat the eggs, pumpkin puree, milk, Splenda and spice using an electric mixer for about 1 minute.
  4. Pour the pecan halves in the bottom of the pie shell and layer with pumpkin mixture.
  5. Bake for about 35 minutes or until a knife inserted in the center comes out clean.
  6. In a small microwave bowl, combine semisweet chocolate chips and butter. Heat in the microwave for about 30 seconds, then stir until smooth.
  7. Pour the chocolate mixture over the cooled pumpkin pie or drizzle before serving.