Pumpkin Pecan Pie
User Reviews
5
Pumpkin Pecan Pie
Description
This pie starts with an unbaked deep-dish pie shell filled with a mixture of pumpkin puree, evaporated milk, brown and granulated sugars, an egg, pumpkin pie spice, and salt. After baking this layer for 15 minutes, a pecan filling made from corn syrup, additional sugars, melted butter, eggs, vanilla, cornstarch, and chopped pecans is spooned gently over. Whole pecans are arranged on top for decoration. The pie is baked further, initially at a high temperature, then at a lower temperature with the crust edges shielded to prevent burning, until set.
The combination yields a creamy pumpkin base with pumpkin spice warmth and a caramelized pecan topping that offers crunch and sweet buttery flavor. The pie cools at room temperature and then in the refrigerator to fully set, making it suitable to slice cleanly. It is commonly served with whipped cream.
Storing leftovers covered in the refrigerator for 3 to 4 days helps maintain freshness. The layered approach provides a unique texture contrast that differentiates it from standard pumpkin or pecan pies alone.
Ingredients
- 1 pie shell unbaked
Pumpkin Pie Filling
- 1 cup pumpkin puree
- ½ cup evaporated milk
- ¼ cup brown sugar
- 1 ½ tablespoons granulated sugar
- 1 egg
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
Pecan Pie Filling
- ⅔ cup corn syrup
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 3 tablespoons butter melted
- 2 egg
- ½ teaspoon vanilla extract
- ½ teaspoon cornstarch
- ½ cup pecans
- ½ cup pecans chopped
Instructions
- Preheat oven to 400°F. Line a deep dish pie plate with the pastry.
- In a large bowl combine all pumpkin pie filling ingredients. Whisk until smooth.
- Pour the pumpkin filling mixture into the unbaked pie shell and bake for 15 minutes.
- While the pumpkin layer is baking, combine the pecan pie filling ingredients, except for the pecans. Once mixed, fold in the chopped pecans.
- Remove the pie from the oven and gently spoon the pecan filling over top of the pumpkin (do not pour it).
- Place the pecan halves evenly over the top of the pie. Place in the oven.
- After 20 minutes, cover the edges of the crust with foil or a pie shield. Reduce heat to 350°F and cook for an additional 35-40 minutes or until set.
- Remove from the oven and cool at room temperature for 30 minutes. Cool in the fridge for at least 4 hours or overnight completely.
- Serve with whipped cream.
Notes
- Keep leftover pie covered in the refrigerator and consume within 3 to 4 days to preserve freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Calories | 443 | 22% |
| Carbohydrates | 60g | 20% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 77mg | 26% |
| Sodium | 257mg | 11% |
| Potassium | 228mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 47g | 94% |
| Vitamin A | 5033IU | 101% |
| Vitamin C | 2mg | 2% |
| Calcium | 90mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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