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Pumpkin: Pumpkin and Pecan Pie




Source of Recipe


Inn at Kristophers


List of Ingredients




For the crust
One recipe of your favorite pie dough rolled out and crimped in a pie pan. I like to spray the pie pan with non-stick spray prior to putting the crust in. Freeze the pie shell prior to use to avoid "shrinking" while baking. Your pie shell can be made ahead and frozen for several weeks.

For the pumpkin filling
one 15 ounce can of canned pumpkin (Not pumpkin pie filling)
2 large eggs plus and one large egg yolk
2/3 cup packed brown sugar
1/2 cup heavy whipping cream
2 tablespoons flour
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

For the pecan filling
1/4 cup brown sugar
1 large egg plus one large egg yolk
2 tablespoons light corn syrup
1 tablespoon flour
1 tablespoon molasses
1/2 teaspoon vanilla extract
1 cup chopped pecans



Recipe



Spray a pie pan with nonstick cooking spray.

Line with your favorite pastry recipe. Decoratively crimp the edges.

Freeze the pie shell for one hour. This will help the pastry from "shrinking" when baking. Feel free to make the shell ahead and freeze until ready to bake the pie.


---To prepare the pumpkin filling---
Combine the pumpkin, 2 eggs, egg yolk, brown sugar, whipping cream, flour, cinnamon, vanilla, ginger and cloves in a bowl. Whisk to combine.

Set filling aside as you make the pecan filling.


---To prepare the pecan filling ---
In a mixing bowl, combine the sugar, eggs, corn syrup, molasses and vanilla. Whisk to combine. Using a spatula or wooden spoon, add the pecans and mix.

Remove prepared pie shell from the freezer. Place the pecan filling into the bottom of the pie shell.




Pour the pumpkin filling on top of the pecan filling. Set the pie on a baking sheet (in case some of the mixture spills over in your oven!)





Place in the preheated 350 degree oven and bake for 45 to 50 minutes or until the filling is lightly browned and set. Remove pie and let cool for 1 1/2 hours before slicing.





We serve the pie with caramel sauce and whipped cream. I also like serving this pie with cinnamon ice cream. Bon appetit!