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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.
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.
For anyone who's nervous about rolling a pie crust, this no-roll crust is, well, as "easy as pie". It also tastes so, so good, like the very best oatmeal cookie you can imagine.
NO-ROLL OATMEAL CRUST
- 1/2 cup (1 stick) salted butter, melted
- 1/2 cup (100g) brown sugar
- 1 cup (90g) old-fashioned oats, pulsed in food processor 10 - 12 times to form a fine flour
- 1 cup (125g) 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, starting with the sides, then finishing with the bottom. Freeze the crust while mixing the fillings.
PUMPKIN PECAN PIE
Time-to-table: 2 hours
- No-Roll Oatmeal Crust, (recipe on the left), frozen
-
PECAN FILLING
- 1 large egg plus 1 large egg yolk
- 1/2 cup (165g) dark corn syrup
- 1/4 cup (50g) brown sugar
- 2 tablespoons butter, melted
- 1/2 teaspoon vanilla
- 1/4 teaspoon cinnamon
- 1/8 teaspoon table salt
-
PUMPKIN FILLING
- 1 cup (230) canned or fresh pumpkin purée
- 1/2 cup (50g) brown sugar
- 1 large egg plus 1 large egg yolk
- 2/3 cup heavy cream
- 2 teaspoons rum or bourbon or more vanilla
- 1/2 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon table salt
- 4 ounces pecan halves or pieces, toasted
Preheat oven to 450F.
PECAN FILLING In a bowl, whisk eggs until well combined, then whisk in remaining pecan filling ingredients. Set aside.
PUMPKIN FILLING In a food processor, pulse pumpkin filling ingredients til smooth – just be sure not to "whip" the mixture.
FILL THE PIE Pour pumpkin filling into crust. Arrange or sprinkle nuts evenly across the pumpkin filling. Work gently, pour pecan filling over pecans, covering but not burying them.
BAKE BRIEFLY AT HIGH HEAT Cover crust edge with pie shield or foil. Bake for 10 minutes.
FINISH BAKING AT LOWER HEAT Reduce heat to 300F. Bake another 35 - 50 minutes or until a knife inserted in center comes out clean.
SERVE Cut into slices and serve just warm or at room temperature on its own or with whipped cream.
RECIPE HISTORY Recipe and photo updated in 2013, when I was so pleased to be reminded: This is one spectacular pie!
Looking for a Delicious No-Roll Crust? Look No Further!
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. Where's that recipe? Check out No-Roll Oatmeal Crust!
More Thanksgiving Pie Recipes
OATMEAL - QUAKER LIVING PROOF
More Thanksgiving 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.
ReplyDeleteI 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.
The best of both worlds! This looks fabulous.
ReplyDeleteDear sweet Alanna,
ReplyDeleteYou 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 --