Pecan Pumpkin Pie


Use a store-bought or homemade pie crust for the base. For homemade, combine 2 1/2 cups of flour with 1 cup of cold butter, 1 tablespoon of sugar, and 1 teaspoon of salt. Add 6-8 tablespoons of ice-cold water until the dough forms. Chill, then roll out for a 9-inch pie pan. 

Instructions Step - 1

The pumpkin filling is made with 1 1/2 cups of pumpkin puree, 1/2 cup of brown sugar, 1/2 cup of granulated sugar, 2 large eggs, 1/2 cup of heavy cream, and 1 teaspoon of pumpkin pie spice. Whisk until smooth and pour into the crust. 

step - 2

The pecan topping is made with 1 cup of pecans, 1/2 cup of corn syrup, 1/4 cup of brown sugar, and 1/4 cup of melted butter. Mix until combined, then spoon the pecan mixture evenly over the pumpkin filling. 

step - 3

Preheat the oven to 375°F (190°C). Bake the pie for 50-60 minutes or until the filling is set and the pecan topping is golden and caramelized. If the pecans brown too quickly, cover with foil to prevent burning. 

step - 4

Allow the pie to cool completely on a wire rack. This is crucial for the filling to set properly, preventing it from becoming too runny when sliced. The pecan topping will also solidify during cooling. 

step - 5

Serve pecan pumpkin pie slightly warm or at room temperature. It pairs well with a dollop of whipped cream or a scoop of vanilla ice cream. This pie is a popular choice for Thanksgiving and other fall gatherings. 

step - 6

Store leftovers in the refrigerator for up to 3-4 days. To reheat, gently warm individual slices in the oven or microwave. The pie can also be frozen for up to a month, but allow it to thaw in the refrigerator before reheating.