Pumpkin Pecan Pie Recipe

Rating 5.0
| 0
This pumpkin pecan pie combines a traditional pumpkin pie and a crunchy pecan tart with nuts in the best way. It is indeed over the top in all ways - rich, sweet and crunchy!
Brunch
New American
26
ingredients
13
steps
120
minutes
Chef Susie is a cookbook author, chocolatier, pastry chef and culinary educator with more than a decade of experience teaching and running an artisan chocolate business, which has been featured on the Food Network. Prior to beginning her culinary career, Chef Susie worked as a TV executive at three of the Big Four networks. She is now the author of three books, the latest based on her award-winning culinary travel blog.

Ingredients

Servings:
8
For the Pecan Pie Dough
2 1/2 cup(s)
cake flour
1 tsp
kosher salt
1 cup(s)
butter
1
vanilla bean, scraped and seeded
1/2 cup(s)
granulated sugar
1
egg
2
egg yolks
2 tblsp
heavy cream
2 cup(s)
pecans, chopped
For the Pumpkin Filling
1
15-ounce can of pumpkin puree
1 cup(s)
granulated sugar
1 cup(s)
firmly packed brown sugar
1 tblsp
ground cinnamon
1 tblsp
ground ginger
1 tsp
ground cloves
1/2 tsp
ground nutmeg
1/4 tsp
black pepper
1 tsp
kosher or sea salt
3
eggs, lightly beaten
For the Pecan Topping
1 1/2 cup(s)
whole pecan halves, about 30 pecan halves
1 cup(s)
firmly packed brown sugar
2 tblsp
butter
2 tblsp
heavy cream
2 tblsp
light corn syrup
1 tsp
vanilla extract
1/2 tsp
salt

Directions 13 steps | 120 Minutes

Step 1

Measure and prep all ingredients.

Step 2

Make the pecan pie dough. Sift the flour and salt together over a sheet of parchment paper or a bowl and set it aside.

Step 3

In the bowl of an electric mixer fitted with the paddle attachment or in a bowl with an electric beater, beat the butter, vanilla bean seeds and sugar together until lightly fluffy, about 1- 2 minutes.

Step 4

Add the egg, egg yolk and cream and mix until incorporated.

Step 5

On low speed, add half of the flour mixture and mix until smooth. Add the remaining flour mixture and mix until the dough comes together.

Step 6

Add the chopped pecans and mix just until combined. 

Step 7

Transfer the dough to a floured work surface. Shape into a flat disc, wrap it in plastic wrap or parchment paper and refrigerate for 20 minutes or until firm.

Step 8

While the dough is chilling, make the pumpkin filling. In a medium mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, cinnamon, ginger, cloves, nutmeg, pepper and salt until smooth. Set aside.

Step 9

Make the pecan topping. In a small bowl, mix together the brown sugar, butter, heavy cream, corn syrup, egg, vanilla extract and salt in a small bowl.

Step 10

Preheat the oven to 325°F. On a floured work surface, roll the dough to an 11 to 12-inch circle, ¼-inch thick.

Step 11

Fit the dough in a 9-inch deep-dish pie pan, pressing the sides. Pour the pumpkin filling over the dough.

Step 12

Arrange the pecan halves over the filling. Pour the brown sugar mixture over the pecans.

Step 13

Place the pie pan on a baking sheet and bake for 45–50 minutes, until solid in the center and the crust is golden brown. Let cool to room temperature, slice and serve. Enjoy!

Nutrition Per Serving
View All
CALORIES
1165
FAT
65.2 g
PROTEIN
12.2 g
CARBS
141.9 g

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