Pecan Pie Bliss Pudding
the kitchen still smelled like brown sugar the morning after. you know that warm, toasted scent that lingers – rich and almost cozy, like old wool sweaters and candle wax? that’s what this pouding chômeur style pecan pie does. it’s soft in the center, crisp around the edges, and that silky, deeply golden caramel sauce soaks right through the crumb like it was always meant to be there. the pecans stay slightly crunchy – buttery and toasted, and just a bit wild and sweet – and the whole dish never lasts more than, say, four spoons’ worth of time on the table, if that.
Why You’ll Crave It
- It’s everything you love about pecan pie, but easier – and no rolling any flaky crusts
- The caramel sauce melts into the cake as it bakes, creating this custardy, almost pudding-like texture
- You only need five ingredients and 15 minutes of prep (yes, really)
- It tastes like a brown sugar dream – toasty, gooey, just shy of too sweet
- Perfect with a scoop of vanilla ice cream – the contrast is magic
The first time I made this, my sister insisted on taking half home… and then texted me that night asking if she could have the recipe too (and she never bakes).
What You’ll Need
- 1 cup brown sugar: dark or light works, but I love the depth from dark brown
- 1 cup heavy cream: rich and cold, straight from the fridge
- 1 cup pecans, chopped: toast them first if you can – it’s worth it
- 1 cup all-purpose flour: nothing fancy, just the trusty pantry staple
- 1 teaspoon baking powder: gives the batter a gentle lift
Easy How-To
Set the scene
Preheat your oven to 350°F (175°C). Lightly butter a pie dish – 9-inch is best – or use baking spray if that’s your style. Just make sure it’s coated so the syrupy filling won’t stick too much.
Create that golden syrup
In a smallish saucepan, stir together the brown sugar and heavy cream. Warm it over medium heat. Once it starts to bubble gently around the edges and looks smooth and glossy (about 2–3 minutes), take it off the heat. I sometimes swirl in a tiny knob of butter here, but that’s optional.
Make the simple batter
In one bowl, whisk your flour and baking powder with just a pinch of salt. In another bowl, beat together a softened stick of butter and about half a cup of brown sugar until creamy. (Oops—forgot to mention this extra bit of sugar. But if you like it less sweet, leave it out.) Crack in one egg and a splash of vanilla extract, stir until it’s all smooth. Gently fold in the dry ingredients.
Assemble and layer
Spoon the batter into the pie dish and smooth it out. It doesn’t need to be perfect. Then pour that warm caramel sauce right on top – yes, it will feel like drowning the dough. That’s how you know it’s going to be good.
Add the crunch
Scatter the chopped pecans all over the top like confetti. You might be tempted to press them in – don’t. Let them float and nest into the sauce on their own while baking.
Bake it golden
Slide it into the oven, and bake for 25 to 30 minutes. The edges will look set and faintly golden, but the center should still jiggle slightly. That’s pudding perfection.
Serve warm (ideally)
Give it five or ten minutes out of the oven before scooping. This is a soft dessert – maybe not the prettiest, but the kind that draws everyone back for more. Serve with whipped cream or vanilla ice cream, or honestly… just a spoon is fine.
Good to Know
- Use a spoon to serve, not a knife – this isn’t your classic pie, it’s gloriously messy
- If your caramel sauce looks grainy, just let it melt on low heat a bit longer while stirring gently
- This dish tastes even better the next day, cold from the fridge (weirdly… but true)
Serving Ideas
- Top with vanilla bean ice cream and a drizzle of extra cream – it melts right into the warm pudding
Top Tricks
- Toast the pecans beforehand in the oven for 6–8 minutes at 350°F – they’ll be way more flavorful
- For deeper flavor, stir a tsp of maple syrup into the caramel when heating
Frequently Asked Questions
Can I make this pouding chômeur pecan pie ahead of time?
Yes, you can prepare and bake it a few hours in advance. Just reheat briefly in the oven (about 10 minutes at 300°F). It gets softer as it sits, which honestly kind of makes it even better.
What if I only have walnuts?
Walnuts will work fine – they’re a little more bitter, but still lovely. If you use almonds, I’d suggest slivered and lightly toasted.
Can I make it gluten-free?
Yes, swap the flour for a 1:1 gluten-free baking blend. It’ll still be soft and scoopable – pretty forgiving.
Could I reduce the sugar?
For sure – maybe use 3/4 cup brown sugar in the sauce instead of a full cup. The flavor will still be rich, just a touch less sweet.
How do I store leftovers?
Tuck any leftovers into an airtight container and keep them in the fridge for up to 3 days. Heat individual servings in the microwave for 30 seconds or so.
Conclusion
There’s something quietly wonderful about a dessert like this one… nostalgic, warm, and not trying too hard. It tastes like fall, like Sunday evenings, and like someone in the kitchen knew just what you needed. Once you’ve tried this pouding chômeur style pecan pie, I promise – you’ll remember it the next time you’re craving comfort in a dish that feels like home.
More recipes suggestions and combination
Chocolate Chip Cookie Pudding
Cookies meet pudding – soft, gooey, and just enough chocolate.
Apple Crisp Pudding
Tart apple slices underneath spiced, buttery crumb with something soft in between – perfect for chilly evenings.
Banana Foster Bread Pudding
Think caramel, banana, and a whisper of rum baked into rich custard layers.
Caramel Coconut Macaroon Pudding
Sweet and toasty coconut folded into thick caramel pudding – almost tropical.
Mixed Berry Shortcake Pudding
Crumbled cake, berries, and delicate pudding swirled together like summer in a bowl.
