Pumpkin Pecan Pie

a slice of Pumpkin Pecan Pie

a slice of Pumpkin Pecan Pie

Schatzi: I don’t know when I first had pecan pie, but it made an indelible impression on me. The sweet, gooey filling, the pecans, the caramel or toffee-like flavor of brown sugar–when combined, they make an irresistible dessert. (I once ate an entire twelve-inch pecan pie in a day. With no help.) When I came across this Saveur recipe (adapted from a Dorie Greenspan recipe), I couldn’t resist making a Pumpkin Pecan Pie for Thanksgiving.

It really was the best of both worlds, too. I initially expected that the two fillings would remain distinct layers (I don’t know why), but instead when I poured the filling over the pecans, the two slowly mingled. I was worried, but the resulting pie was just luscious. It was probably the most popular of the four pies I baked this year, though sweet potato was a close second. Like most of my pies, it’s best made the day before (and that frees up your kitchen on big dinner days, too).

Pumpkin Filling:

  • 1 cup canned pumpkin puree
  • 2⁄3 cup heavy cream
  • 1⁄2 cup light brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp dark rum
  • 1⁄2 tsp vanilla extract
  • 1⁄2 tsp cinnamon
  • 1⁄4 tsp ginger
  • 1⁄4 tsp salt

Pecan Filling:

  • 1⁄2 cup dark corn syrup
  • 1⁄4 cup light brown sugar
  • 2 tbsp unsalted butter, melted
  • 1 egg
  • 1 egg yolk
  • 1⁄2 tsp vanilla extract
  • 1⁄4 tsp cinnamon
  • 1⁄8 tsp salt
  • 1-1⁄2 cups pecan halves or pieces

1 recipe 9-inch pie crust

going into the oven (no, pie crusts are not my forte)

going into the oven (no, pie crusts are not my forte)

  1. Pumpkin filling: Beat all ingredients together til thoroughly combined.
  2. Pecan filling: In another bowl, whisk together until smooth all ingredients but pecans.
  3. Preheat oven to 450°. Ready crust in glass pie pan.
  4. Tap bowl of pumpkin filling on counter to debubble, and pour into prepared crust. Evenly place pecans on top pumpkin filling, then carefully pour pecan filling over. If any pecans float to the top and aren’t covered with filling, poke them down. Bake pie for 10 minutes at 450°. Reduce oven temperature to 300° and bake for another 35–40 minutes, or until the top is evenly puffed and a knife inserted into the center comes out clean. Place pie on a cooling rack, and let it cool to room temperature or barely warm before serving.
Pumpkin Pecan Pie

fresh out of the oven: Pumpkin Pecan Pie

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