Pumpkin Pecan PIe
User Reviews
4.5
12 reviews
Excellent
Pumpkin Pecan PIe
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Flaky crust, creamy pumpkin, and gooey pecan pie - all in one! This double layered pie is sure to be a hit and it's really simple, too. Feel free to use a store bought pie crust to cut down on the prep work, but my recipe here is pretty perfect and not too difficult.
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Ingredients
For the crust:
- 1-1/2 cup cold butter-flavored shortening see notes
- 3 cups flour
- 1 teaspoon salt
- Pinch of white sugar
- 1 large egg beaten
- 5 tablespoons cold water
- 1 tablespoon distilled white vinegar
For the pumpkin layer:
- 1 cup pumpkin puree
- 1 large egg
- 1/3 cup sugar
- 2 teaspoons pumpkin pie spice
For the pecan layer:
- 2 large eggs
- 2/3 cup light corn syrup
- 1/2 cup brown sugar
- 3 tablespoons melted butter
- 1 teaspoon vanilla
- 1 1/4 cups pecan halves
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Instructions
For the crust:
- To make the crust, dump the shortening, flour, salt, and sugar into a large bowl and work it together with a pastry cutter until you have coarse crumbs. Alternately, combine this in a food processor fitted with the dough blade.
- Pour in the egg, water, and vinegar and stir until just combined. If using a food processor, pulse until just combined, being careful not to overmix. The mixture should just hold when pinched together. Overmixing the dough will cause a tough crust.
- Seperate into 2 balls of dough and flatten into a disc. Wrap in plastic wrap and place one disc in the refrigerator for 30 minutes. Wrap the second disc in foil and freeze for another pie for up to 3 months.
- Once chilled, roll one disc of dough out on a floured surface to fit a 9 inch deep dish pie plate. Place in the pie plate and crimp the edges, as desired.
For the pumpkin layer:
- Whisk together all of the ingredients in a mixing bowl until well combined.
- Pour the pumpkin mixture into the prepared pie crust.
For the pecan layer:
- Whisk together everything but the pecans until well combined and smooth. Stir in the pecans.
- Pour the pecan mixture over the pumpkin layer.
To bake:
- Use a pie shield or foil to protect the edges of the pie crust from burning.
- Bake in a 350 degree preheated oven for 50 minutes or until a knife inserted near the center comes out clean.
- Let cool on the counter for one hour and then transfer to the refrigerator to chill for 3 hours or until cold.
Notes
- Shortening: Shortening gives the pie crust that flaky texture we're looking for, but doesn't offer much in the way of flavor. Butter flavored shortening will give it a buttery taste. Alternately, you may use 3/4 cup of shortening and 3/4 of cold cubed butter. Place the shortening in the refrigerator for 30 minutes before using, for best results.
Nutrition Information
Show Details
Serving
1slice
Calories
446kcal
(22%)
Carbohydrates
53g
(18%)
Protein
6g
(12%)
Fat
25g
(38%)
Saturated Fat
6g
(30%)
Cholesterol
83mg
(28%)
Sodium
194mg
(8%)
Potassium
164mg
(5%)
Fiber
2g
(8%)
Sugar
36g
(72%)
Vitamin A
4033IU
(81%)
Vitamin C
1mg
(1%)
Calcium
45mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 446kcal | 22% |
| Carbohydrates | 53g | 18% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 83mg | 28% |
| Sodium | 194mg | 8% |
| Potassium | 164mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 36g | 72% |
| Vitamin A | 4033IU | 81% |
| Vitamin C | 1mg | 1% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
12 reviews
Excellent
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