Pumpkin Pecan Pie

mega pie
Pies are the greatest food ever invented. But there are just too many to choose from. No one can agree on their favorite. For that reason, I have taken to baking this double-decker, double-delicious pumpkin pecan pie.

Solid pack pumpkin puree can be found in every market all year long. But if I have time, I much prefer to make my own puree from butternut squash. I think it looks and tastes more pumpkin-y.

One year, cream pies were the favorite in my family. For thanksgiving I made banana cream for my tropic-loving daughter. I left the bananas out of half the pie, because one kid really loathed them. I tried to cut the pieces so one would be banana free, but I miscalculated, much to the displeasure of the rest of the table, forced to watched as banana cream spewed forth from the lips of my cherub. I love the holidays!

INGREDIENTS

1/2 recipe Sucreé Dough

Pumpkin Filling:
1/2 cup brown sugar
1-1/2 tablespoon cream
1 egg
1 ounce (2 tablespoons) unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1/4 teaspoon cinnamon
1/4 teaspoon clove
1/4 teaspoon ginger
3 cups pumpkin (or butternut squash) puree

Pecan Filling:
1-2 cups pecan halves
1/2 cup sugar
1/2 cup corn syrup
2 eggs
1 ounce (1/2 stick) melted butter
1/2 tablespoon vanilla extract
1/4 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cardamom

METHOD

  1. Preheat oven to 350˚F. Line a 10-inch pie pan with a circle of sucreé dough. Crimp edges and freeze until solid. Blind bake for 20-30 minutes, until edges turn golden brown. Check the bottom. If it still looks raw, remove the weights and bake another 5 minutes. Cool completely, and remove pie weights.
  2. In a large bowl combine sugar, cream, eggs, butter, salt, spices and mix well. Add pumpkin, combine thoroughly and pour into pie crust, filling halfway.
  3.  Arrange pecan halves decoratively on top of the pumpkin filling. In a large bowl combine sugar, corn syrup, eggs and mix well. Add butter, salt, spices, mix well and pour over nuts. Bake at 350˚F for 30-45 minutes, until golden brown and just set. Chill completely before serving with a dollop of lightly sweetened crème fraiche.

PS: If you prefer one pie to another, just double one of the filling recipes and use it alone to completely fill the blind-baked crust.

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