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Hi Bold Bakers!
WHAT YOU GET: My Pumpkin Pecan Pie recipe is the best of both worlds: pumpkin pie on the bottom and pecan pie on top! This homemade pie combines the sweet, gooey pecan pie filling with the flavor of pumpkin. You get less of that cloyingly sweet flavor in this combination, and the pumpkin pie gets a more interesting texture with the crunchy pecans. Win-win!
Holiday festivities are rolling around, and what’s better than bringing a delicious pie to the party? Likely, you’ve already seen and tried traditional pies at these get-togethers — so let’s spice things up!
I’ve decided to combine the best of two very popular pies into my Pumpkin Pecan Pie recipe! Don’t be fooled – this pie may look like a pecan pie on the outside, but a secret pumpkin pie layer is underneath!
This recipe is amazing because you’re essentially layering simplified versions of Pumpkin Pie and Homemade Pecan Pie together. Try making this recipe, and also check out how to make them individually for an eye-catching pie spread at parties!
How To Avoid Burnt Pecan Pie And Other Troubleshooting
Pecan pie serves as the top layer making it the most vulnerable to the oven’s direct heat. This pie has a track record of having issues with being runny and the pecans burning. To make your pecan pie layer firmer, add a tad bit of flour to the pecan pie filling to help it set. A runny pie could also mean you have not baked your pie long enough, so make sure it has its full run in the oven while also giving it enough time to cool after baking.
To keep your pecans and crust from burning in the oven, place a sheet of aluminum foil over the top of the pie for the remainder of the baking time.
What’s The Difference Between Pumpkin Puree And Pumpkin Pie Filling?
Pumpkin puree is cooked and pureed squash or pumpkin, whereas pumpkin pie filling has added flavoring and spices, which already make it very sweet. Pecan pie itself can also be sweet, so we don’t want to overpower the pie by adding pumpkin pie filling.
You can find pureed pumpkins in stores under “canned pumpkins” – they’re the same thing! Or, challenge yourself and make Pumpkin Puree at home!
Tools You Need To Make Pumpkin Pecan Pie:
- Measuring cups and spoons
- 9-inch (23 cm) pie tin
- Pie weights (alternatively, beans or rice)
- Mixing bowls
- Baking sheet
Elevate Your Pie Crust Game
Making homemade pie crust is an important skill to learn as a baker. If you take the time to home-make your pecan pie and pumpkin pie filling, take the time to make homemade pie crust, too.
My Homemade Pie Crust recipe ensures you’ll make the perfect crust every single time. This recipe may give you the basic outline, but I have plenty of other pie crust techniques that you can learn from. Here are a few: ‘How To Blind Bake A Pie Crust,’ ‘How To Make Pate Brisee (French Pie Crust Technique,)’ and ‘5 Impressive & Easy Pie Design Techniques‘.
Try blind baking your pie crust, especially if you are baking pies with wetter fillings. Baking your crust just slightly before the actual bake with the filling will prevent a soggy pie crust and leave you with a flakier and crispier pastry in the end.
How To Store Pumpkin Pecan Pie
If you want to save some pie for later, store it well-covered in the refrigerator for up to two days.
Gemma’s Pro Chef Tips For Making The Best Pumpkin Pecan Pie:
- If you plan to make a lot of pies this season, make a few extra crusts! Wrapped well, they will keep in the freezer for a few months.
- If you don’t have pie weights for the blind bake, any dried bean or rice will work fine.
- You can make your own Homemade Mixed Spice to use instead of pumpkin pie spice.
- Instead of canned pumpkin puree, try this with freshly roasted butternut squash puree!
- This pie is wonderful served with Homemade Whipped Cream.
Pumpkin Pecan Pie
- 1 recipe Best Ever Pie Crust, chilled
For the Pumpkin Layer
- 1 cup (8 oz/225 g) pumpkin puree
- ⅓ cup (2½ oz/71 g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pumpkin pie spice
For the Pecan Layer
- ⅔ cup (8 oz/225 g) light corn syrup
- ⅔ cup (4 oz/115 g) brown sugar
- 2 large eggs
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1¼ cups (6¼ oz/177 g) pecan halves, toasted
- Whipped cream, for serving, optional
- Preheat the oven to 350°F (180°C).
- On a floured surface, roll out the pie crust to a ¼-inch (6-mm) thick round, then line a 9-inch (23-cm) pie tin with it and crimp the edges. Place a piece of parchment on the pie crust, fill with pie weights, and bake for 20 minutes.
- Remove the parchment and pie weights and bake for about 10 minutes more until the bottom is dry. Remove from the oven and set aside.
To Make the Pumpkin Layer
- Whisk together the pumpkin puree, granulated sugar, egg, and pumpkin pie spice in a medium bowl until smooth. Set aside.
To Make the Pecan Layer
- In a medium bowl, mix the corn syrup, brown sugar, eggs, butter, and vanilla extract until blended, then fold in the pecans. Set aside.
To Assemble and Bake
- First, pour the pumpkin layer into the crust, then top with the pecan layer.
- Place the pie on a baking sheet to catch any drips, and bake for about 45 minutes, until the edges are set but the center still jiggles slightly. (If the crust starts to overbrown before the filling is set, cover it with a ring of foil for the remainder of the baking time.)
- Let cool to room temperature, then refrigerate for at least 3 hours or until cold before serving.
- Serve with a dollop of freshly whipped cream if you wish! Store well covered in the refrigerator for up to 2 days.