Recipe: Pumpkin-Pecan Pie

By Margi Lenga Kahn

Ingredients:

1 Unbaked pie dough fitted into a deep-dish pie plate (I used a standard flaky tart dough, although any all-butter pastry dough works. To see my recipe for Perfect Pastry Crust, go to stljewishlight.com/pie-dough).

Pumpkin Filling: 

2 c. canned cooked pumpkin purée (100 percent pure pumpkin, not pumpkin pie filling) or 2 c. fresh pureed pumpkin (from a 2 1/2 pound Sweet Pie pumpkin, seeded, peeled, cut into 2-inch pieces, tossed with 2 tsp. canola oil, and baked on a cookie sheet in a 350-degree oven until tender, about 40 minutes. Cool pumpkin slightly and then puree in a food processor. Set puree in a fine sieve over a bowl, cover with plastic wrap, and allow moisture to drain from pumpkin overnight in the refrigerator.  Discard accumulated liquid.) 

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  • ½ c. firmly packed light brown sugar
  • 4 tbsp. granulated sugar
  • 2 large eggs, lightly whisked
  • 2 tbsp. heavy cream
  • 2 tbsp. unsalted butter, at room temperature, plus more for buttering pie plate
  • 2 tbsp. vanilla extract
  • ½ tsp. salt
  • ¾ tsp. ground cinnamon
  • ¼ tsp. ground cloves
  • Pinch of ground allspice
  • Pinch of ground nutmeg

Pecan Topping:

  • ¾ c. granulated sugar
  • ¾ c. dark corn syrup
  • 2 small eggs, or 1 large egg plus 1 large egg white
  • 1 ½ tbsp. unsalted butter, melted and slightly cooled
  • 2 tsp. vanilla extract or vanilla bean paste
  • Pinch of salt
  • 1/8 tsp. ground cinnamon
  • ¾ cup coarsely chopped pecans 

Directions: 

Pumpkin filling:

1.     Thoroughly whisk all ingredients together in a medium bowl; set aside. 

Pecan Topping:

1.     Thoroughly stir all ingredients together in a medium bowl; set aside.  

To assemble pie:

1.    Preheat oven to 350°F.  Butter a deep-dish pie plate. 

2.    Roll pie dough out on a lightly floured counter, about 1/8-Inch thick. Carefully drape dough over rolling pin and transfer to prepared pie plate, easing dough into center and evenly up the sides. Trim edges and crimp, as desired.  Set pie plate in the freezer for 15 minutes.

3.   Remove pie plate from freezer and spoon in Pumpkin Filling, spreading it to evenly cover. Evenly pour Pecan Syrup over top of pumpkin filling.

4.   Bake pie for 15 minutes, then reduce oven temperature to 325 degrees. Bake until a knife inserted in the center comes out clean, about 90 minutes. Transfer pie to a rack and let cool completely before serving. (Pumpkin filling will continue to set as it cools. Pie may can be made a day in advance and refrigerated, lightly covered with aluminum foil, once it has completely cooled.)

Makes 8-12 servings.

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