Pecan Pumpkin Pie

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Why choose between pies? You'll love this pecan pumpkin pie, with traditional pumpkin filling and brown sugar coated pecans baked on top.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Servings:

Calories: 472kcal

Author: Julie Clark

Ingredients

For the pie crust:

1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 cup shortening
1/4 cup salted butter
1/4 cup ice water
1/2 tablespoon white vinegar

For the pie:

3 large eggs
1/2 cup granulated sugar
1/2 cup brown sugar
1 tablespoon all-purpose flour
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground cloves
1 can solid pack pumpkin puree 15 ounces
1 1/2 cups whole milk

For the pecan topping:

2 tablespoons salted butter melted
1 tablespoon brown sugar
3/4 cup chopped pecans

Instructions

Preheat teh oven to 450ºF. Spray a 9-inch pie plate with cooking spray.
Sift the flour and salt into a large bowl. Cut in the shortening and the butter to the dry ingredients until the flour mixture resembles coarse crumbs. 1 1/2 cups all-purpose flour, 1/4 teaspoon salt, 1/4 cup shortening, 1/4 cup salted butter
Mix the water and vinegar together in a cup. Add the mixture to the crumbs. Mix together just until the dough is combined and handles well. 1/4 cup ice water, 1/2 tablespoon white vinegar
Sprinkle flour on the counter roll out the dough to larger than your 9-inch pie plate. Lay the crust in the prepared pan and press down lightly on the bottom and up the sides of the pan. "Flute" the edges of the dough.
In a large bowl, whisk together the eggs until smooth. Add in the sugars, flour, salt, and seasonings. Whisk well. 3 large eggs, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1 tablespoon all-purpose flour, 3/4 teaspoon salt, 1 1/2 teaspoons ground cinnamon, 3/4 teaspoon ground ginger, 1/2 teaspoon ground cloves
Whisk in the pumpkin puree, then slowly whisk in the milk until the pumpkin filling is well mixed and even in texture. Pour into the prepared crust. 1 can solid pack pumpkin puree, 1 1/2 cups whole milk
Bake for 10 minutes at 450ºF, then without opening the oven, lower the temperature to 350ºF and bake for another 20 minutes.
In a small bowl, mix together the melted butter, brown sugar and pecan pieces. Mix well. Sprinkle this on top of the partially baked pie, then bake for an additional 25-30 minutes. The internal temperature of the pie should be 175ºF. Allow the pie to cool on a wire rack. 2 tablespoons salted butter, 1 tablespoon brown sugar, 3/4 cup chopped pecans

Notes

Refer to the article above for more tips and tricks.

The calories shown are based on the pie being cut into 8 pieces, with 1 serving being 1 slice of pie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **

Nutrition