Pumpkin Pecan Pie Recipe – 2 Classic Pies in 1 Epic Fusion Pie

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Epic Pumpkin Pecan Pie Recipe

Pumpkin pie and pecan pie are staples at many Thanksgiving tables, but if you don’t want to make two pies, create an epic fusion Pumpkin Pecan Pie that combines the best of both wrapped up in a homemade crust.

I tested several recipes to come up with my own version of an Epic Pumpkin Pecan Pie.  It’s a creamy, rich 2 layer pie that has the delicious pecan crunch that you get from a traditional pecan pie.

Take advantage of the hot deals on pumpkin puree, flour, sugar, Lucerne whipping cream, McCormick spices at Safeway this week and make your own epic fusion Pumpkin Pecan Pie for Thanksgiving.

Serve with an unsweetened homemade whipped cream.  There is enough sugar in the pie that your whipped topping doesn’t need any extra sweetener.

Ingredients in Pumpkin Pecan Pie

Crust

  • flour
  • salt
  • butter
  • shortening
  • vodka
  • ice-cold water

Pumpkin Filling

  • egg
  • pure pumpkin puree
  • sugar
  • whole milk
  • heavy cream
  • cinnamon, ginger, cloves and nutmeg
  • vanilla extract
  • salt

Pecan Filling

  • eggs
  • sugar
  • corn syrup
  • butter
  • vanilla extract
  • salt
  • pecans
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Pumpkin Pecan Pie

This ultimate fusion pie takes 2 classics and mashes them into one Epic Pumpkin Pecan Pie.
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Course: Dessert
Cuisine: American
Keyword: Pumpkin Pecan Pie
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 8
Calories:
Author: Eva Fry

Ingredients

Crust

  • 1 1/2 cups all purpose flour, plus more for dusting
  • 1/4 teaspoon kosher salt
  • 5 tablespoons cold unsalted butter cubed
  • 5 tablespoons shortening, chilled
  • 1 tablespoon vodka
  • 3 tablespoons ice cold water

Pumpkin Filling

  • 1 egg beaten
  • 3/4 cup pure pumpkin puree
  • 3 tablespoons sugar
  • 1/4 cup whole milk
  • 2 tablespoons heavy cream
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • pinch of ground nutmeg
  • 1/2 teaspoon vanilla extract
  • pinch of salt

Pecan Filling

  • 2 large eggs
  • 1/3 cup sugar
  • 1/2 cup dark corn syrup
  • 1 1/2 tablespoons unsalted butter, melted
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon kosher salt
  • 3/4 cup chopped pecans

Instructions

  • In a large bowl, whisk together the flour and salt.  Cut the butter and shortening into small pieces and add to the flour.  Crumble the butter and shortening into the dough until it resembles a course meal (no larger than peas).  
  • Add the vodka and ice water 1 tablespoon at a time and gather the dough into a firm ball
  • Pat the dough into a flattened round, wrap in plastic and refrigerate for at least one hour, or overnight
  • Preheat oven to 425 degrees
  • Make the pumpkin filling.  In a large bowl, combine pumpkin, egg, sugar, milk, cream, pumpkin pie spice, vanilla and salt
  • Place the chilled dough onto a lightly floured surface and roll it out to a 1/4 inch thick round, slightly larger than the diameter of your pie dish (9-inch).  Gently lift the dough onto the pie dish and fit it in, pressing into the edges and pinching together any tears.  Press a fork into the dough edge for decoration and trim off any excess dough hanging over the sides.
  • Add the pumpkin pie filling to the crust.  Place on a baking sheet and bake until set, about 20 minutes.
  • While the pie bakes, make the pecan filling.  In a large bowl, combine the eggs, sugar, corn syrup, melted butter, vanilla and salt and whisk to combine.  Stir in the pecans.
  • After the pie has baked for 20 minutes, remove from the oven and gently our the pecan filling.  return the pie to the oven and bake until the pecan filling is almost set, about 30 minutes.
  • Reduce the oven temperature to 350 degrees and continue baking until the crust is golden and the pie filling is set (about 15 minutes)
  • Remove the pie from the oven and allow to cool for at least 10 minutes before serving.  

Notes

This pie can be made up to 3 days in advance, simply cover with plastic wrap or foil and store in the refrigerator until ready to serve.
Serve with homemade whipped cream.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

 

 

Homemade Pie Crust or Store-Bought, Which is Better for Pumpkin Pecan Pie?

I actually made two pies – one with the homemade pie crust and a second with a store-bought crust.  I’ve only ever made galette crusts, so I was nervous it wouldn’t turn out, therefore I used a store-bought pie crust for the 2nd pie filling.  The homemade crust not only turned out perfect, but it also tasted so much better than the store-bought version.

If you look closely at the photos, you’ll notice one pie is darker than the other and I believe that has to do with the placement in the oven.  The lighter brown pie was placed on the lower rack of the oven, whereas the darker pie was placed on the top rack, closer to the heating element.  They both taste amazing, so if you want a darker pie, place it on the top rack in the oven.

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Tips for making perfect Pumpkin Pecan Pie

  • To prevent the bottom of your pumpkin pie from getting soggy: Start the pie at a high temperature on the bottom rack of your oven (this sets and crisps the bottom crust), then a few minutes later, lower the oven temperature and move the pie to the center rack to finish baking completely.
  • To prevent the pie crust from burning before the pie is finished baking: Shield the pie crust with foil or a pie crust guard the entire time the pie is in the oven.

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* Please note – Savings information is based on Colorado pricing and the Safeway Coupon Policy for the Denver Division which includes Colorado, Nebraska, New Mexico, Wyoming and South Dakota. Your market may vary. Prices may vary per location*

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