I’m going to keep today’s post short and sweet: Short, because it’s the week of Thanksgiving and we’re probably all getting ready for the festivities (which, for me, is pretty much summed up at this point by making sure the turkey is thawed and that we have enough wine*) and sweet, because I’m serving up a decadent double-decker pie recipe for you.
Officially-speaking, I call this a pecan pumpkin pie with bourbon maple whipped cream. Unofficially-speaking, I call this the Indecisive Pie (with insanely good whipped cream). In other words, it’s the perfect pie for me and my husband.
See, I love my darling husband more than words can say. But in our six-going-on-seven years of marriage, we have oft run into the roadblock that is known as Indecisiveness. As in, we can hardly ever decide on a paint color we both like. Or, we can’t decide on what movie to go see at the theater. Or, we can’t decide between Chipotle or Pizza Hut for dinner (I won’t admit how many times we’ve had that conversation, ahem). Or, we can’t decide what to name our child (Avery was literally the only name we both agreed on, and her middle name was basically a compromise).
The same can be said for pie, or more specifically, the pie we wanted to have for our small Thanksgiving this year. Darling Husband has an aversion to apple pie (I KNOW, I can’t even), so that was out the window. And I like pecan pie, but I don’t love it — at least not on its own. So that is how this pecan pumpkin pie came to be — equal parts pumpkin and pecan pie, equal parts easy, equal parts delicious.
The boozy maple whipped cream, however? That was agreed upon on all counts.
So if you’ve got any room left on your Thanksgiving dessert table for another treat (is this even a question?), or you and your loved one also suffer from extreme Indecisiveness, give this recipe a try. And never again settle for anything less in the pie department.
*Good news! The turkey is thawing nicely and we have a healthy supply of white and red wine on hand. I know you were worried.
- 1 homemade or store-bought pie crust, prepared
- 3 eggs, divided
- 1 cup pumpkin puree (not pumpkin pie mix)
- 1 cup granulated sugar, divided
- 1 teaspoon pumpkin pie spice
- 1 pinch salt
- ⅔ cup light corn syrup
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla
- 1½ cups pecan halves, toasted (optional)
- 1½ cups heavy cream
- 2 tablespoons maple syrup
- 1 to 2 tablespoons bourbon
- ½ teaspoon vanilla
- Heat oven to 350 degrees F. Press pie crust into bottom and sides of 9-inch pie pan. Flute crust with fingers or press with fork tines.
- In medium bowl, whisk 1 egg until lightly beaten. Add pumpkin, ⅓ cup sugar, pumpkin pie spice and salt. Whisk until smooth. Spread mixture evenly in pie crust.
- In separate medium bowl, whisk 2 eggs until lightly beaten. Add corn syrup, ⅔ cup sugar, butter and vanilla. Whisk until smooth. Stir in pecan halves. Pour and spread mixture evenly over top of pumpkin mixture in pie crust.
- Bake 1 hour until filling is set and pie crust is golden brown (if browns too quickly, cover crust with foil). Set on cooling rack to cool completely.
- Meanwhile, make whipped cream: In large bowl or bowl of stand mixer, beat all ingredients on high speed until soft peaks form. Spoon whipped cream over pie slices just before serving.