Biltmore Pumpkin Pie Recipe

This recipe is for a Biltmore Pumpkin Pie – it’s delicious!

This recipe I got from Maralyn Hill. It’s re-printed with permission.

It’s a Biltmore recipe for Pumpkin Pie

Crust Ingredients:
• 1 pie crust, partially baked

• 4 tablespoons butter, melted

• 1/3 cup brown sugar, packed

• 1/2 cup pecans, chopped

Filling Ingredients:
• 3 eggs

• 1 egg yolk

• 1/2 cup sugar

• 1/2 cup brown sugar, packed

• 1 teaspoon salt

• 1 teaspoon cinnamon, ground

• 1/2 teaspoon nutmeg, ground

• 1/2 teaspoon ginger, ground

• 1/2 teaspoon cloves, ground

• 1 1/2 cups milk

• 1/2 cup heavy cream

• 2 cups pumpkin puree

• Candied pecans (optional)
• Whipped cream (optional)


Preheat oven to 400 degrees.
Combine melted butter, brown sugar, and pecans to create the praline mixture for the crust. Press praline mixture into partially baked 9″ deep dish pie shell and bake in preheated oven for about 10 minutes. Then place in freezer until praline mixture is semi-frozen.
For the pie filling, combine eggs, egg yolk, sugar, and brown sugar in a bowl. Add the salt and spices, mixing well. Slowly stir in the milk and cream, then add the pumpkin puree. Pour mixture into pie shell over praline mixture. Bake at 400 degrees for 10 minutes, then reduce temperature to 350 degrees and bake for another 40–50 minutes or until set. Consistency of pie will be somewhere between a traditional pumpkin pie and a pumpkin cheesecake.