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For those of you that are indecisive around the holidays on WHICH pie to snap up from the dessert table….this pie is for you!
This pie combines the creamy goodness of a pumpkin pie and the sticky, gooey, rich, taste of a pecan pie, all rolled into one. Now if we could do something about the calories…we would be in business! But one piece can’t hurt, can it?
To cut corners, you can buy a store bought pie crust, or if you have a favorite pie crust recipe, by all means use it! Then, top it off with some freshly whipped cream mixed with cinnamon and your family and friends will think they died and when to pie heaven.
The countdown is on for Thanksgiving…you better get cookin’!
Pumpkin Pecan Pie
Recipe derived from “Baking From My Home to Yours” by Dorie Greenspan
Pumpkin filling:
1 CUP pumpkin puree
1/3 cup heavy cream
½ cup light brown sugar
1 egg
1 egg yolk
2 teaspoons dark rum
1 teaspoon vanilla extract
1 teaspoon cinnamon
¼ ground ginger
1 teaspoon pumpkin pie spice
¼ teaspoon kosher salt
Pecan filling:
½ cup light corn syrup
¼ cup light brown sugar
2 tablespoons unsalted butter, melted and cooled
1 egg
1 egg yolk
1 teaspoon vanilla extract
½ teaspoon cinnamon
1/8 teaspoon kosher salt
1 ½ cups pecan halves or pieces
Directions:
Center a rack in the middle of the oven. Preheat oven temperature to 450 degrees. Put the pie pan on a baking sheet lined with either parchment paper or a silicone mat.
1. You can make one of your own pie crusts OR you can just buy one from the store, roll it out and place it inside a 8 or 9 inch pie pan.
2. Blind bake the pie crust (if you are using a store bought crust follow the directions for blind baking). Then completely cool the crust before adding the filling
3. For the pumpkin filling: Put all the ingredients into a food processor and mix for about 2 minutes. Tap the bowl on the counter to get the air bubbles out.
4. For the pecan filling: mix all the ingredients in a mixing bowl except for the pecans.
5. Fill the pie crust with the pumpkin filling first. Then add the pecans in a layer.
6. Then, add the pecan mixture on top.
7. Bake the pie for 10 minutes, then reduce the oven temperature to 325 degrees and bake the pie for another 35-40 minutes. The pie is done when a knife is inserted into the pie and it comes out clean.
8. Whip 1 cup of whipped cream and 2 tablespoons of powdered sugar until you have stiff peaks. Then add 1 teaspoon of cinnamon and mix well. Top pie with whipped topping.
Stay tuned for more of these great holiday recipes!!
For more info:
This recipe is derived from "Baking From My Home to Yours" by Dorie Greenspan. If you don't own the book, I highly recommend buying it!
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