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Pumpkin Pecan Pie

This ultimate fusion pie takes 2 classics and mashes them into one Epic Pumpkin Pecan Pie.
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