Pumpkin Pecan Pie
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5.0
9 reviews
Excellent
Pumpkin Pecan Pie
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This pumpkin pecan pie means no longer must you confront the eternal Thanksgiving dilemma of pumpkin pie or pecan pie. Thanks to its pecan topping, it's two, two, two pies in one!
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Ingredients
For the pie dough
- One (9-inch) store-bought crust or our lard and butter pie crust (use half of the recipe)
For the pumpkin-pie filling
- 1 large egg
- 1/2 cup unsweetened canned or fresh pumpkin purée
- 1/4 cup granulated sugar
- 1/3 cup heavy cream
- 1 3/4 teaspoons pumpkin pie spice
- 1/2 teaspoon vanilla extract
- pinch of kosher salt
For the pecan topping
- 2 large eggs
- 1/4 cup dark brown sugar
- 1/2 cup dark corn syrup
- 2 tablespoons (1 oz) unsalted butter melted
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
- 3/4 cup Chopped Pecans
Instructions
Prepare the pie dough
- Position an oven rack in the middle position and slide a baking steel, pizza stone, or heavy baking sheet onto the rack. Crank the oven to 425°F (190°C). Because of the baking steel, the oven needs a good 30 minutes to reach temperature.
- Nestle the pie dough into a 9-inch pie plate and crimp the edges decoratively. Chill the pie dough while preparing the filling.
Make the pumpkin-pie filling
- Beat the egg in a medium bowl. Whisk in the pumpkin, sugar, cream, pumpkin pie spice, vanilla, and salt.
- Pour the filling into the crust. Slide the pie onto the baking steel and bake until the custard is just set but still slightly jiggly in the center, about 20 minutes.
Make the pecan topping
- Meanwhile, whisk the eggs and dark brown sugar in a medium bowl until well combined. Pour in the corn syrup, melted butter, vanilla, and salt and whisk until homogeneous. Stir in the pecans.
- After the pumpkin layer of the pie has baked for 20 minutes, remove the pie from the oven and place it on a dish towel. Gently spoon the pecan filling over the cooked pumpkin layer.
- Return the pie to the oven and bake it until almost set, about 30 minutes.
- Reduce the oven temperature to 350°F (177°C) and continue baking until the crust is golden and the filling is no longer wiggly, 10 to 15 minutes more.
- Remove the pie from the oven and allow to cool for 30 minutes before serving.
Notes
- Protect the crust--If your pie crust is browning too quickly, cover it with a pie shield or a foil ring.
- Adding the pecan layer--Be very gentle when pouring or spooning the pecan layer onto the partially cooked pumpkin layer, as it's still soft, and you don't want the pecan to sink. To help disperse the pecan layer gently and evenly, pour it over the back of a large spoon.
- Make-ahead--Make the pie crust up to 3 months in advance and freeze it until ready to use.
- Storage--The pie can be covered and stored in the fridge for up to 3 days.
Nutrition Information
Show Details
Serving
1piece
Calories
374kcal
(19%)
Carbohydrates
43g
(14%)
Protein
5g
(10%)
Fat
21g
(32%)
Saturated Fat
7g
(35%)
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
88mg
(29%)
Sodium
195mg
(8%)
Fiber
2g
(8%)
Sugar
31g
(62%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 374kcal | 19% |
| Carbohydrates | 43g | 14% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 88mg | 29% |
| Sodium | 195mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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