Pumpkin Pecan Pie
When you just can’t decide between pumpkin pie and pecan pie for the holidays, it’s time to go with the perfect mashup: pumpkin pecan pie.
Prep time:
Cook time:
Serves: 8
Calories per serving: 313
Ingredients:
Cook time:
Serves: 8
Calories per serving: 313
Dough for single-crust pie
2 large eggs
1 can (15 ounces) pumpkins
1/2 cup maple syrup
1/4 cup sugar
1/4 cup heavy whipping cream
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
TOPPING:
2 large eggs, lightly beaten
1 cup chopped pecans
1/2 cup sugar
1/2 cup maple syrup
whipped topping, optional
Directions:
Preheat your oven to 425°F. On a lightly floured surface, roll the dough to a 1/8-inch-thick circle; transfer to a 9-inch pie plate. Trim the crust to about 1/2 inch beyond the rim of the plate. Crimp or flute the edge as you like. Editor's Tip: Make sure the dough is properly chilled before handling so it’s easier to roll out. If using an all-butter pie crust, pop the dough-filled pie plate into the refrigerator to chill while you make the rest of your fillings. That way the butter won’t melt too much before it hits the oven.
In a large bowl, beat two eggs, the pumpkin, syrup, sugar, cream, cinnamon and nutmeg until smooth. Pour the mixture into your pie crust.
In a large bowl, stir together the last two eggs with the pecans, sugar and syrup. Carefully spoon the nutty mixture over the top of the pumpkin.
Bake the pie for 15 minutes, then reduce the oven temperature to 350°. Continue baking the pie until the crust is golden brown and the top of the pie is set, 40 to 45 minutes longer. Remove the pie from the oven. Test Kitchen Tip: You want a little jiggle in the pie when it comes out of the oven. To test for doneness, tap the side of the pan with a spoon, and see if the filling wobbles just slightly. If it jiggles too much, it still needs more time.
It’s important to let the pie cool on a wire rack for at least one hour (don’t be tempted to refrigerate it to speed up the cooling process—that can lead to a cracked top). Once cooled, refrigerate the pie overnight. If you'd like, serve the pie with dollops of whipped topping.
Source: tasteofhome.com
In a large bowl, beat two eggs, the pumpkin, syrup, sugar, cream, cinnamon and nutmeg until smooth. Pour the mixture into your pie crust.
In a large bowl, stir together the last two eggs with the pecans, sugar and syrup. Carefully spoon the nutty mixture over the top of the pumpkin.
Bake the pie for 15 minutes, then reduce the oven temperature to 350°. Continue baking the pie until the crust is golden brown and the top of the pie is set, 40 to 45 minutes longer. Remove the pie from the oven. Test Kitchen Tip: You want a little jiggle in the pie when it comes out of the oven. To test for doneness, tap the side of the pan with a spoon, and see if the filling wobbles just slightly. If it jiggles too much, it still needs more time.
It’s important to let the pie cool on a wire rack for at least one hour (don’t be tempted to refrigerate it to speed up the cooling process—that can lead to a cracked top). Once cooled, refrigerate the pie overnight. If you'd like, serve the pie with dollops of whipped topping.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.