Pumpkin Pecan Pie
Recipe by:Pumpkin Pecan Pie brings together two holiday classics in one slice, with a silky spiced pumpkin base and a gooey, caramelized pecan topping. This recipe bakes up in clean layers with the perfect texture no soggy crust or sunken filling to worry about.
Ingredients
Pumpkin Layer
- 1 unbaked 9-inch pie crust
- 1 can pumpkin puree (15 ounces)
- 1 cup (252 grams) evaporated milk
- ½ cup (110 grams) packed brown sugar
- 2 large eggs
- 1 teaspoon (1) ground cinnamon
- ⅓ teaspoon (0.33) salt
- ½ teaspoon (0.5 teaspoon) ground ginger
- ⅛ teaspoon (0.13 teaspoon) ground cloves
Pecan Layer
- 2 tablespoons butter
- ⅓ cup (73 grams) packed brown sugar
- ⅓ cup (79 ml) light corn syrup
- 2 large eggs
- ½ teaspoon (0.5 teaspoon) vanilla extract
- ½ teaspoon (0.5 teaspoon) cornstarch
- 1 cup (99 grams) pecan halves
Instructions
- Preheat the oven to 425°F (220°C). Press the dough into a 9-inch pie plate and crimp the edges. Line with foil or parchment and fill with pie weights or dry beans. Bake for 12 minutes, until the edges are just starting to brown.1 unbaked 9-inch pie crust
- Remove from the oven, lift out the weights and liner, and reduce the oven temperature to 350°F (177°C). Bake the crust for an additional 5 minutes, then set aside.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, ½ cup brown sugar, eggs, cornstarch, cinnamon, salt, ginger, nutmeg, and cloves until smooth.1 can pumpkin puree, 1 cup evaporated milk, ½ cup packed brown sugar, 2 large eggs, 1 teaspoon ground cinnamon, ⅓ teaspoon salt, ½ teaspoon ground ginger, ⅛ teaspoon ground cloves
- Pour the pumpkin mixture into the prepared crust, leaving at least one inch of space at the top. Cover the edges of the crust with a pie shield or strips of aluminum foil.
- Place a baking sheet underneath the pie plate to catch any drips. Then bake the pumpkin pie at 350°F (177°C) for 35 minutes, or until the outer 2 inches appear matte and set while the center third remains shiny and jiggly. An instant thermometer should read at least 160°F (71°C).
- While the pumpkin pie is baking, place the melted butter in a medium-sized mixing bowl and mix in the brown sugar and corn syrup.2 tablespoons butter, ⅓ cup packed brown sugar, ⅓ cup light corn syrup
- Next, whisk the eggs, vanilla, and cornstarch into the sugar mixture. Then fold in the pecans until they are distributed evenly throughout.2 large eggs, ½ teaspoon vanilla extract, ½ teaspoon cornstarch, 1 cup pecan halves
- Return the pie to the oven and bake for 35-40 minutes, until the pecan topping is bubbling across the surface and looks glossy. The pie is done when the outer edges are fully set and the center jiggles slightly, like Jell-O. An instant thermometer inserted just below the pecan layer should read 175-180°F (79-82°C).
- Let the pie cool on a wire rack for at least 1 hour, then refrigerate for at least 2 hours (overnight is even better). Slice and serve chilled or at room temperature.
Notes
Storage - Once cooled, cover the pie loosely with foil or plastic wrap and store in the refrigerator. It will keep for 3-4 days, and the flavor actually deepens after the first day.
Freezing - This pie freezes surprisingly well. Wrap slices (or the whole pie) tightly in plastic wrap, then again in foil. Thaw overnight in the refrigerator before serving.
Serving Tip - For the cleanest slices, chill the pie fully, then use a sharp knife dipped in hot water and wiped dry between cuts.
Equipment
Nutrition
Calories: 412kcal | Carbohydrates: 54g | Protein: 8g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 91mg | Sodium: 292mg | Potassium: 352mg | Fiber: 3g | Sugar: 39g | Vitamin A: 8608IU | Vitamin C: 3mg | Calcium: 156mg | Iron: 2mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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