Pumpkin Pecan Pie

A special pie, perfect for Thanksgiving tables. The recipe combines both pumpkin and pecan in a single pie, in separate but somehow almost-melded layers.

Can't decide whether to make pumpkin pie or pecan pie? Make both, in just one dramatic-looking pie.

Come Thanksgiving occasions when pies are on offer, the smart reply is, “A sliver of each, please”. Pumpkin Pecan Pie is two Thanksgiving favorites in one, pumpkin and pecan both, slicing into something distinctly original.

The filling recipe comes from my favorite cookbook for two years. Page after page, Baking: From My Home to Yours sends me into the kitchen. Author Dorie Greenspan calls for easy-to-find pantry ingredients in appealing, homey recipes. Pies? Muffins? Bundt cakes? Cookies? Yes, yes, yes and yes and much in between. It’s a baker’s treasure.


NO-ROLL OATMEAL CRUST

  • 1/2 cup unsalted butter, melted
  • 1/2 cup brown sugar
  • 1 cup old-fashioned oats, pulsed in food processor 10 - 12 times
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon

In a large bowl, stir butter and brown sugar with a wooden spoon til smooth. Stir in remaining ingredients. With the back of a spoon, press the dough evenly and firmly into a nine-inch deep-dish pie plate to form a crust on the bottom and sides. Freeze while mixing the fillings.

ALANNA's TIPS Buy pure pumpkin purée, not sweetened pie filling. As the oven preheats, toast the nuts, tossing occasionally. If you like, substitute pecan halves for pieces and arrange decoratively atop the pumpkin filling before adding the pecan filling.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Share a Thanksgiving specialty via e-mail.

PUMPKIN PECAN PIE

One pie, two Thanksgiving favorites
Hands-on time: 45 minutes
Time-to-table: 2 hours
    No-Roll Oatmeal Crust

    PECAN FILLING
  • 1 egg plus 1 egg yolk
  • 1/2 cup dark corn syrup
  • 1/4 cup brown sugar
  • 2 tablespoons butter, melted
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon table salt
    PUMPKIN FILLING
  • 1 cup canned or fresh pumpkin purée
  • 1/2 cup brown sugar
  • 1 egg plus 1 egg yolk
  • 2/3 cup heavy cream
  • 2 teaspoons rum
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon table salt

  • 4 ounces pecan pieces, toasted

Preheat oven to 450F.

PECAN FILLING In bowl, whisk eggs, then whisk in remaining pecan filling ingredients. Set aside.

PUMPKIN FILLING In food processor, pulse pumpkin filling ingredients til smooth but don’t whip.

Pour pumpkin filling into crust. Sprinkle nuts evenly across top. Gently pour pecan filling over pecans, covering but not burying them.

Cover crust edge with pie shield or foil. Bake for 10 minutes. Reduce heat to 300F, bake another 35 - 50 minutes or until a knife inserted in center comes out clean. Serve just warm or at room temperature with whipped cream.

NUTRITION ESTIMATE Per 8 slices: 506Cal; 8g Protein; 26g Tot Fat; 11g Sat Fat; 64g Carb; 4g Fiber; 229mg Sodium; 131mg Cholesterol; Weight 12 points

This is such an easy crust, there's no reason not to make your own. No rolling required! Just press the oatmeal-cookie crust into a pie pan with the back of a spoon. Be sure to firm up the edge of the crust along the rim.

More Thanksgiving Pie Recipes

(hover for a description, click a photo for a recipe)
Cranberry Apple Pie American Apple Pie How to Make Flaky Tender Pie Crust
~ more pie recipes ~

OATMEAL - QUAKER LIVING PROOF

Two weeks ago, I had the great pleasure of meeting up with a group of bloggers in Chicago, all of us guests of Quaker Oats, all to learn more about Living Proof, Quaker's 25 years of research demonstrating that along with a heart-healthy diet, oatmeal consumption helps lower cholesterol, which helps lower heart disease. I was so impressed by this group of 'fit bloggers', all fun, smart, ambitious -- and most of all, nice -- young women. (Okay, and one guy too!)

Kath of Kath Eats Carla of MizFit Online Roni of Roni's Weigh Jennette of PastaQueen Lyn of Escape from Obesity Tanya of I Ate A Pie Lisa of Workout Mommy Monique of Big Fat Deal Leslie of Weighting Game Anne Marie of This Mama Cooks Amy of Super Healthy Kids Jenna of Eat Live Run Anne of Elastic Waist Jason of Twit2Fit Stephanie of Back Skinny Jeans

In the new year, I'll be back with more information about Quaker's Living Proof (and recipes, of course!) but in the mean time, you'll see that old-fashioned oats are a regular ingredient in Kitchen Parade recipes.
(hover for a description, click a photo for a recipe)
Banana Oatmeal Cookies On-the-Run Breakfast Bars Best-Ever Oatmeal Bread
Swiss Muesli Oatmeal Raisin Cookies No-Roll Oatmeal Crust (above)

More Thanksgiving Recipes

(hover for a description, click a photo for a recipe)
Make-Ahead Fresh Green Bean Casserole Perfect Make-Ahead Mashed Potatoes (Party Potatoes) Pumpkin Cheesecake Bars

~ more Thanksgiving vegetable recipes ~
the great collection of recipes from A Veggie Venture

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I am a Weight Watcher member and have been for awhile now. I am enjoying your web site very, very much. I have been trying most of the WW recipes and enjoying them. I check out the website every day and love to read everything.

I have just printed several cookie recipes and also the Pumpkin Pecan Pie. I will make it for sure but I will cut it into 16 pieces so I will not have to count 12 pts but 6. A taste is all I need I hope.

Thanks again for all the great recipes.
Anonymous Brenda from Canada on 11/21/2008
 
The best of both worlds! This looks fabulous.
Blogger Maris on 11/21/2008
 
Dear sweet Alanna,

You are beyond lovely for sending this note -- thank you. I can't tell you how happy it makes me to know that people are baking from my book and liking what they make. It means the world to me.

I hope you have the best holidays -- for sure, I know they'll be delicious.

All best --
Anonymous Dorie on 11/22/2008
 

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna