Description
This Pumpkin Pecan Pie combines the rich, smooth texture of pumpkin with a sweet, nutty pecan topping for a delightful twist on classic holiday desserts. Featuring a deep-dish pie shell filled with spiced pumpkin custard and crowned with a glossy pecan layer, this pie offers a perfect balance of creamy and crunchy in every bite.
Ingredients
Scale
Pie Shell
- 1 (9-inch) frozen deep-dish pie shell
Pumpkin Layer
- 1 cup pumpkin puree
- â…“ cup granulated sugar
- 1 large egg
- 1 tsp pumpkin pie spice
Pecan Layer
- â…” cup light corn syrup
- ½ cup granulated sugar
- 2 large eggs
- 3 Tbsp unsalted butter, melted
- ½ teaspoon vanilla extract
- 1â…“ cups chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 350° F (175° C) to ensure it’s at the right temperature when you’re ready to bake.
- Prepare Pumpkin Layer: In a medium bowl, combine pumpkin puree, â…“ cup granulated sugar, 1 large egg, and pumpkin pie spice. Stir thoroughly until the mixture is smooth and well blended. Spread this pumpkin mixture evenly over the bottom of the frozen deep-dish pie shell.
- Prepare Pecan Layer: In another medium bowl, combine the light corn syrup, ½ cup granulated sugar, 2 large eggs, melted unsalted butter, and vanilla extract. Stir until well combined, then fold in the chopped pecans. Carefully spoon this pecan mixture over the pumpkin layer, spreading it evenly.
- Bake the Pie: Place the pie on the middle rack of the preheated oven and bake for 50 to 55 minutes. The pie is done when a knife inserted in the center comes out clean, indicating the filling has set properly.
- Cool Completely: Remove the pie from the oven and transfer it to a wire rack. Allow it to cool completely before serving to let the layers set and flavors meld.
Notes
- Use a deep-dish pie shell to accommodate the two layers without overflowing.
- Ensure the pie is fully cooled before cutting to maintain clean slices.
- For best results, use freshly ground pumpkin pie spice or a mixture of cinnamon, nutmeg, ginger, and cloves.
- You can substitute light corn syrup with maple syrup or honey, but it will alter the texture and sweetness slightly.
- Store leftovers covered in the refrigerator for up to 4 days.
