Pumpkin-pecan pie
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5
107 reviews
Excellent
Pumpkin-pecan pie
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Pumpkin-pecan pie combines a tender homemade crust with smooth pumpkin filling flavored with warming spices and a caramelized pecan topping. The filling is rich with pumpkin puree, heavy cream, and a blend of cinnamon, ginger, nutmeg, and cloves. The topping adds crunch and sweetness with pecan halves coated in brown sugar caramel.
Description
The Pumpkin-pecan pie features a flaky crust made from all-purpose flour, shortening, egg, water, and vinegar for texture and stability. The filling blends pumpkin puree with heavy cream and sugars, seasoned with classic pumpkin spices including cinnamon, ginger, nutmeg, and a pinch of cloves. Eggs bind the filling to a custardy consistency.
Before baking, the pumpkin mixture is prepared separately while the pecans are caramelized in brown sugar for a crunchy and sweet topping. The pecans are allowed to cool before being scattered over the pie, offering a contrast of texture and flavor.
Variations include vegan adaptations that replace dairy and eggs with coconut cream and omit or substitute the egg, and gluten-free options substituting the crust for grain-free or gluten-free varieties, accommodating dietary preferences without sacrificing texture.
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Ingredients
For crust:
- 250 ml all-purpose flour (1 cup)
- 2 ml salt
- 125 ml shortening (½ cup), room temperature
- 1 egg small, or ½ large egg
- 15 ml water 1 tablespoon, cold
- 7.5 ml white vinegar (½ tablespoon)
For pumpkin pie filling:
- 1.5 cups pumpkin puree canned
- 1 cup heavy cream rich
- ¼ cup brown sugar
- ⅓ cup white sugar
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ⅓ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg or allspice
- 1 pinch cloves ground
- 2 egg or 1.5 medium, or 1 large, small; slightly beaten
For caramelized pecans topping:
- 100 grams pecan halves
- 2 tablespoons brown sugar
Instructions
- To make the crust, combine flour and salt in a mixing bowl. Cut room-temperature shortening into flour with two knives until mixture is uniform and shortening resembles large peas. Do not overwork.
- Beat egg, water and vinegar together. Pour evenly over the flour mixture. Stir with a wooden spoon until well combined and all of the mixture is moistened.
- Without overworking it too much, shape dough into a ball and lightly flatten into a circle of about 10 cm. Wrap and chill for 15-30 minutes (or longer, if making ahead).
- Preheat the oven to 425F. While the dough is chilling, mix all filling ingredients together (pumpkin, cream, sugar, eggs, and spices).
- To prepare pecan topping, heat a pan on low-medium heat. Add 2 tablespoons of brown sugar and allow them to melt slightly. Add pecans to pan, mix gently with spatula to ensure even coating, and let cook for about a minute. Remove from heat, transfer to a plate and let cool down (do not touch pecans as they're very, very, very hot and you'll get a nasty burn. Trust me).
- When the crust has cooled and you're ready to bake pie, cover your working area with a sheet of parchment paper. Dust the rolling pin and the parchment paper lightly with flour. Place dough on parchment paper, and cover with another sheet of parchment paper.
- Rolling on top of the parchment paper, roll out dough to a uniform thickness with light, even strokes. Roll out a circle about 1 inch larger than an upside-down pie plate, to about ½-inch thickness.
- Remove the second sheet of parchment paper, and transfer the dough into a prepared pie plate. Remove the remaining sheet of parchment paper, and patch up any resulting holes.
- Fill the pie shell with filling. Arrange cooled caramelized pecans on top.
- Brush the edges of the pie with an egg wash (one egg whisked with two tablespoons of water). Cut strips of aluminum paper and try to wrap those around your pie edges to prevent burning. Bake in a 425F on the lower rack of the oven for 15 minutes, then reduce heat to 350F and bake for another 45 minutes in the middle rack, until an inserted knife comes out mostly clean but the pie still has some jiggle in the middle.
- Serve with sweetened whipped cream, maybe flavored with 2 tablespoons of bourbon.
Notes
- For a vegan version, use coconut cream for the filling and omit or replace eggs; the shortening crust can be made mostly vegan by skipping the egg.
- To make gluten-free, use a suitable gluten-free pie crust recipe instead of all-purpose flour-based crust.
- When caramelizing pecans, handle carefully as sugar-coated nuts can be very hot and sticky during cooking.
Nutrition Information
Show Details
Calories
477kcal
(24%)
Carbohydrates
37g
(12%)
Protein
6g
(12%)
Fat
35g
(54%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
14g
(70%)
Trans Fat
2g
(100%)
Cholesterol
95mg
(32%)
Sodium
230mg
(10%)
Potassium
230mg
(5%)
Fiber
3g
(12%)
Sugar
21g
(42%)
Vitamin A
7683IU
(154%)
Vitamin C
2mg
(2%)
Calcium
63mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 477 kcal
% Daily Value*
| Calories | 477kcal | 24% |
| Carbohydrates | 37g | 12% |
| Protein | 6g | 12% |
| Fat | 35g | 54% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 2g | 100% |
| Cholesterol | 95mg | 32% |
| Sodium | 230mg | 10% |
| Potassium | 230mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 21g | 42% |
| Vitamin A | 7683IU | 154% |
| Vitamin C | 2mg | 2% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
107 reviews
Excellent
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