Pecan Pumpkin Pie

This pecan pumpkin pie is for those who want both a slice of pecan pie and pumpkin pie, but don't want double the crust! Serve with a maple bourbon whipped cream!

Prep Time20

Cook Time1

Cooling Time2

Total Time3 20

Course: Dessert

Cuisine: American

Keyword: pecan dessert, pumpkin dessert, Thanksgiving, Thanksgiving pie

Servings: Slices

Author: Stephanie Wise

Ingredients

For the pie:

1 pie crust store-bought or homemade pice crust

For the pumpkin filling:

1 large egg
1 cup pumpkin puree not pumpkin pie mix
⅓ cup granulated sugar
1 teaspoon pumpkin pie spice
1 pinch salt

For the pecan filling:

2 large eggs
⅔ granulated sugar
⅔ cup light corn syrup
2 tablespoons unsalted butter melted
1 teaspoon vanilla
1 ½ cups pecan halves lightly toasted

For the whipped cream:

1 ½ cups heavy cream
2 tablespoons maple syrup
2 tablespoons bourbon or to taste
½ teaspoon vanilla extract

US Customary - Metric

Instructions

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.
Prepare pumpkin filling: In medium bowl, whisk 1 egg until lightly beaten. Add pumpkin, 1/3 cup sugar, pumpkin pie spice and salt. Whisk until smooth. Spread mixture evenly in pie crust.
Prepare pecan filling: In separate medium bowl, whisk 2 eggs until lightly beaten. Add corn syrup, 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. Store in the fridge until ready to serve. Spoon whipped cream over pie slices just before serving.

Video

Notes

Yield: 1, 9-inch pie

Nutrition