Biltmore Pumpkin Pie recipe – it’s delicious! This recipe was given me from Maralyn Hill, a food critic, judge and writer.

Maralyn Dennis Hill, The Epicurean Explorer, was born to travel and tell the tale. From local cuisine to Michelin Star, simple to gourmet, Maralyn enjoys it all. Maralyn is editor-at-large for CityRoom, Inc., contributes regularly to The Epoch Times, AFAR, JETSETextraIt’s  this recipe is re-printed with permission. Read her blog.  

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. Serve.

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