Pumpkin Pecan Pie

User Reviews

5.0

9 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    10 mins

  • Total Time

    1 hr

  • Servings

    8 people

  • Calories

    41582 kcal

  • Course

    Dessert

  • Cuisine

    American

Pumpkin Pecan Pie

This pumpkin pecan pie is a perfect blend of two fall desserts. It's made with maple syrup, a splash of bourbon (or whiskey), and is easy to make ahead for later!

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Ingredients

Servings
  • 1 9" pie dough

For Pumpkin Pie:

  • 2 eggs, divided
  • 1 cup pumpkin puree
  • cup heavy cream
  • ¼ cup brown sugar
  • 1 ½ ounces bourbon
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon sea salt

For Pecan Pie:

  • ¼ cup maple syrup
  • 2 tablespoons butter, melted and cooled
  • 1 egg
  • 1 egg yolk
  • ¼ teaspoon cinnamon
  • teaspoon sea salt
  • 1 ¼ cups Chopped Pecans
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Instructions

  1. Center an oven rack, and preheat oven to 450°F.
  2. Press the pie dough into a pie pan, and place in the refrigerator.

Make the Pumpkin Pie Batter:

  1. Separate one of the eggs by dividing the egg yolk and white. Reserve the egg white, and add the egg yolk to a blender.
  2. Add the remaining pumpkin pie ingredients to the blender, and blend on high for about two minutes.Tap the blender basin against the counter to help get rid of air bubbles.

Prepare the Pecan Pie Filling:

  1. Whisk together all pecan pie filling ingredients except for the pecans.Tip: Make sure the butter is cooled before whisking, because hot butter could scramble the eggs.

Make the Pie:

  1. Remove the pie dough from the fridge.
  2. Add a splash of water to the reserved egg white, beat with a fork, and then brush the egg onto the pie dough.
  3. Slowly pour the pumpkin pie filling into the pie dough.
  4. Evenly scatter the pecans over the pumpkin filling.Tip: The amount of pecans you need will depend on how finely the nuts are chopped. Make sure the pumpkin batter is completely covered.
  5. Pour the pecan pie mixture over the pecans. Use your finger to push down any pecans that pop up above the batter. (If the pecans are not submerged, they could burn while the pie bakes.)
  6. Bake the pie for 10 minutes, and then lower the oven temperature to 300°F. Bake for another 35-45 minutes, until the pecan filling is evenly puffed and the crust is golden.
  7. Serve warm or cool.
  8. Make Ahead (Refrigerator): Loosely cover pie. Pie will keep in the fridge for 4-5 days (although the crust will soften the longer it sits).
Equipments used:

Nutrition Information

Show Details
Calories 415.82kcal (21%) Carbohydrates 29.65g (10%) Protein 6.09g (12%) Fat 30.23g (47%) Saturated Fat 9.93g (50%) Cholesterol 120.49mg (40%) Sodium 257.41mg (11%) Potassium 222.96mg (6%) Fiber 3.15g (13%) Sugar 14.49g (29%) Vitamin A 5276.27IU (106%) Vitamin C 1.59mg (2%) Calcium 65.63mg (7%) Iron 1.81mg (10%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 41582 kcal

% Daily Value*

Calories 415.82kcal 21%
Carbohydrates 29.65g 10%
Protein 6.09g 12%
Fat 30.23g 47%
Saturated Fat 9.93g 50%
Cholesterol 120.49mg 40%
Sodium 257.41mg 11%
Potassium 222.96mg 5%
Fiber 3.15g 13%
Sugar 14.49g 29%
Vitamin A 5276.27IU 106%
Vitamin C 1.59mg 2%
Calcium 65.63mg 7%
Iron 1.81mg 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

9 reviews
Excellent

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