Pecan Pumpkin Pie
This Pecan Pumpkin Pie offers the best of both worlds in one pie. With a creamy pumpkin filling underneath and toasty, gooey pecans on top, this pie aims to satisfy.
Servings: 8 slices
Ingredients
For the Pumpkin Layer
- 1 premade or frozen pie crust deep dish
- 4 large eggs room temperature, divided
- 1 can pumpkin puree 15-ounce
- ⅓ cup granulated sugar
- ½ cup light brown sugar packed
- 1 teaspoon cinnamon
- 2 Tablespoons pumpkin pie spice
- ½ teaspoon kosher salt
- ¾ cup heavy whipping cream
For the Pecan Pie Topping
- ¼ cup light brown sugar packed
- 2 Tablespoons light corn syrup
- 2 Tablespoons pure maple syrup
- 1 cup pecans chopped
- ½ cup pecan halves
Instructions
- Preheat the oven to 350 degrees F. Lay pie crust in bottom of a deep 9-inch pie plate.
- In a small bowl, beat 1 egg, and brush the egg wash over the entire pie crust. Bake the crust for ten minutes. Remove from oven and set aside.
- For the pumpkin pie layer, in a large bowl, mix the pumpkin puree, sugar, and brown sugar with a whisk.
- Add the cinnamon, pumpkin pie spice, and salt, and whisk again.
- Add the remaining 3 eggs and whisk until just combined. Be careful not to over-mix the eggs or you may risk having the pie filling crack while baking. Pour in the heavy whipping cream and stir just until mixed.
- Pour the pumpkin filling into the prepared crust, and bake for 50-55 minutes or until the filling is a dark brown (not burnt) and still slightly jiggly in the middle.
- For the pecan topping, in a medium or large bowl, whisk the brown sugar, corn syrup, and maple syrup together. Add the chopped and halved pecans and stir with a wooden spoon or spatula until the pecans are coated in the sugar mix.
- Spoon the pecans over the baked pumpkin pie, and then bake for an additional 15 minutes.
- Rest the pie on a cooling rack until it has reached room temperature, at least 1 hour, then chill for 3 hours or until you are ready to serve.
Notes
- Use a pie shield or foil strips on the pie crust if they begin to darken and get cooked too fast. Depending on if you are using homemade crust or refrigerated pie crust, this can happen during the pumpkin pie baking phase.
- Refrigerator: Cover with plastic wrap and store in the refrigerator for up to 5 days.
- Freezer: Cover with plastic wrap and foil and store in the freezer for up to 2 months. Thaw before serving. Please note that freezing the pie may change the consistency and texture of the pecan topping.
- For maximum flavor, toast your pecans in a 350-degree oven for 5-10 minutes, until they’re just a couple of shades darker and smell amazing.
- Serve cold (or warmed) with vanilla ice cream or whipped cream.
Nutrition
Serving: 1slice | Calories: 475kcal | Carbohydrates: 48g | Protein: 7g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 19g | Cholesterol: 118mg | Sodium: 220mg | Fiber: 3g | Sugar: 34g