This pumpkin pecan pie means no longer must you confront the eternal Thanksgiving dilemma of pumpkin pie or pecan pie. Thanks to its pecan topping, it’s two, two, two pies in one!
This pumpkin pecan pie recipe means you no longer need to confront that damn Thanksgiving dilemma of pumpkin pie or pecan pie. In true egalitarian fashion, this unconventional godsend of a recipe ensures you can have both—and still make good on that promise you made yourself to only have a single slice. Originally published November 13, 2016.–Angie Zoobkoff
Pumpkin Pecan Pie
- Quick Glance
- 30 M
- 1 H, 45 M
- Serves 8
- For the pie crust
- 1 1/2 cups (180 grams) all-purpose flour, plus more for the work surface
- 1/4 teaspoons kosher salt
- 5 tablespoons (2 1/2 ounces or 71 grams) unsalted butter, cold
- 5 tablespoons (2 1/2 ounces or 71 grams) shortening or lard, cold
- 1 tablespoon (15 ml) vodka, cold
- 2 to 3 tablespoons (30 to 45 ml) ice water
- For the pumpkin pie filling
- 1 extra-large egg
- 1/2 cup (about 135 grams) unsweetened canned or fresh pumpkin purée
- 3 tablespoons (37 grams) granulated sugar
- 1/4 cup (60 ml) whole milk
- 2 tablespoons (30 ml) heavy cream
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- Pinch of ground nutmeg
- 1/4 teaspoon vanilla extract
- Pinch of kosher salt
- For the pecan topping
- 2 extra-large eggs
- 1/3 cup (68 grams) granulated sugar
- 1/2 cup (118 ml) dark corn syrup
- 1 1/2 tablespoons (3/4 ounce or 21 grams) unsalted butter, melted
- 1/2 teaspoon (3 ml) vanilla extract
- 1/8 teaspoon kosher salt
- 3/4 cup (86 grams) chopped pecans
- Make the pie crust
- 1. In a large bowl, whisk together the flour and salt. Cut the butter and shortening into small pieces and add to the flour. Using your hands, crumble the butter and shortening or lard into the dough to combine until the pieces are no larger than peas. Add the vodka and ice water, 1 tablespoon at a time, until you can gather the dough into a firm ball. I t should be moist, but not wet.
- 2. Pat the dough into a flattened round about 3/4 inch thick and then wrap it in plastic wrap and refrigerate for at least 1 hour or up to overnight.
- 3. Turn the chilled dough onto a lightly floured surface and roll it out to a round that’s slightly larger than a 9-inch (23-cm) pie dish and about 1/4 inch (0.6 cm) thick. Gently lift the dough onto the pie dish and fit it in, pressing it into the edges and pinching together any tears. Trim off any long overhang from the edges, leaving a small overhang as the dough will shrink back, then press the tines of a fork lightly around the edges for decoration.
- Make the pumpkin pie filling
- 4. Preheat the oven to 425°F (218°C).
- 5. In a small bowl, beat the egg. In a large bowl, whisk together the pumpkin, sugar, 1/2 the egg (reserve the remaining 1/2 egg to add to some scrambled eggs in the morning), the milk, cream, cinnamon, ginger, cloves, nutmeg, vanilla, and salt.
- 6. Add the pumpkin filling to the crust. Place on a rimmed baking sheet lined with parchment paper or aluminum foil, transfer to the oven, and bake until just set, about 20 minutes.
- Make the pecan topping
- 7. While the pumpkin pie filling bakes, make the pecan filling. In a large bowl, whisk together the eggs and sugar until well combined. Add the corn syrup, melted butter, vanilla, and salt and whisk to combine. Stir in the pecans.
- Bake the pumpkin pecan pie
- 8. After the pumpkin pie has baked for 20 minutes, pull out the oven rack with the pie, being careful not to disturb the pie any more than absolutely essential. The filling will still be a little jiggly. Hold the bowl of pecan pie filling close to the pie and gently pour the filling over the pumpkin pie filling. Push the oven rack back into place and bake until the pecan pie filling is almost set, about 30 minutes. Reduce the oven temperature to 350°F (177oC) and continue baking until the crust is golden and the filling is no longer wiggly, about 15 minutes longer. Keep an eye on the pie and if you notice your crust beginning to brown too quickly in the middle of cooking, lightly cover the pie crust with a strip of foil that you crimp to fit around just the crust, being careful not to cover the filling.
- 9. Remove the pie from the oven and allow to cool for at least 10 minutes before slicing and serving. (If you’re not demolishing the pie right away, you can cover it with plastic wrap and store it in the fridge for up to 3 days.)