Pumpkin Pecan Pie is a classic Thanksgiving dessert that many home bakers and chefs alike love. It's like a pumpkin pie and pecan pie combined into one! The pumpkin puree gives it the perfect amount of sweetness, while the pecans add some crunch.
1tablespoonall-purpose flour**to roll out pie crust on.
Pumpkin Pie Layer
1cuppumpkin puree
1largeegg
⅓cupgranulated sugar
1teaspoonpumpkin pie spice
Pecan Pie Layer
2largeeggs
⅔cuplight corn syrup
½cupgranulated sugar
3tablespoonsunsalted buttermelted
½teaspoonvanilla extract
1cuppecan halves
Instructions
Homemade Pie Crust
In a food processor, pulse flour, shortening, butter, and salt until small crumbles form. Add cold water and pulse until dough comes together and forms a ball.
1½ cups all-purpose flour, ¼ teaspoon salt, ¼ cup cold unsalted butter, ¼ cup vegetable shortening, 5 tablespoons ice cold water
Shape the dough ball into a disk and place it in the refigerator for at least 30 minutes to chill.
Pumpkin Pecan Pie
Preheat oven to 350°F.
On a floured surface, roll out the pie crust and place it over the pie dish. Roll the edges of the pie crust inwards to make a thick crust layer. Using your index finger from one hand, press it into the crust and use your thumb and forefinger to crimp the crust.
1 tablespoon all-purpose flour
Add all the pumpkin layer ingredients into a bowl and whisk until smooth. Pour it into the pie crust bottom.
1 cup pumpkin puree, 1 large egg, ⅓ cup granulated sugar, 1 teaspoon pumpkin pie spice
Add all the pecan pie layer ingredients into a bowl and mix until combined. Pour it over the top of the pumpkin layer.
2 large eggs, ⅔ cup light corn syrup, ½ cup granulated sugar, 3 tablespoons unsalted butter, ½ teaspoon vanilla extract, 1 cup pecan halves
Place pie into the oven, and bake for 55-60 minutes or until a tester inserted into the center of the pie comes out clean.
Cool on a wire rack, and serve warm with optional whipped topping or vanilla ice cream.
Notes
Nutritional values may vary and are meant to be a guide.