This Pumpkin Pecan Pie has a sultry pumpkin pie base layer with a crunchy glossy pecan pie top, garnished with my handmade leaves.
This fall, I have gone all-in researching and baking all sorts of pumpkin puree recipes. This pumpkin pecan pie is one of my favourite creations. I loved taking the time to enjoy every part of baking this pie, from kneading the pie crust to shaping the leaves to decorate this pie by hand.
The pie crust recipe is for a “single” crust, meaning it is only for the layer that goes into the pie pan and not enough for making the second layer which is the top of the pie that goes over the pie filling. I liked this pie crust because it’s flaky and not very thick.
I am going to try more pie crust designs from this Food52 page “How to Make Bakery-Worthy Pie Crust Designs“. They are all beautiful!
Pumpkin Pecan Pie
Ingredients
Pie Crust
- 1 1/2 cups flour
- 1/8 tsp salt
- 1/2 cup butter, cut into small cubes or 1/4 cup shortening and 1/4 cup butter
- 1/4 cup ice water
Pumpkin Layer
- 2 eggs
- 1/3 cup half and half milk
- 3/4 cup pumpkin puree
- 1/3 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
Pecan Layer
- 2 eggs
- 1/2 cup corn syrup
- 1/3 cup sugar
- 3 Tbsp butter, melted
- 1 tsp vanilla extract
- 2/3 cup chopped pecans I bought halved pecans and broken them into smaller pieces with my hands (more rustic looking)
Instructions
Pie Crust
- In a mixing bowl, combine flour and salt. Use a pastry blender, cut the butter/shortening until pea size. Sprinkle 1 Tbsp ice water over the flour mixture and gently toss using a fork. Add more ice water and continue to mix until dough is starting to stick. You can use your hands instead of a fork to mix and start forming pastry dough. Do not add too much water.
- Knead pastry dough on a lightly floured surface just until it holds together. Roll dough into a 12 inch circle and transfer into a 9 inch pie pan. Trim the edges of the pie crust and design the edges of your pie crust. I used a Crimp N' Fork design.
- Use a fork to prick the sides and base of the crust so air can escape while baking. Or your pie crust will puff up during baking and ruin the flat surface for pie filling.
- Bake at 400 F for 10-15 minutes, the crust will be semi baked through and semi hardened. Reduce oven temperature to 350 F.
Pumpkin Filling
- In a large bowl, beat two eggs. Add half and half milk until blended. Add pumpkin puree, brown sugar, ground cinnamon, and nutmeg. Pour filling into the baked pie crust. Bake at 350 F for 20 minutes until the centre of the pumpkin layer is not jiggly when shaking the pan.
Pecan Filling
- In a large bowl, beat two eggs. Add corn syrup, sugar, butter, and vanilla. Stir in pecans. Gently scoop pecan filling over the pumpkin layer. Bake for 30 minutes until the top of the pie is golden brown and filling would have puffed up and set when removed from the oven. Cool for 2 hours, cover and chill for at least 6 hours or overnight before cutting into slices.
- Store in the refrigerator as this pie contains milk and nuts.
I’ve baked quite a few pies and this is one of the most beautiful ones! I can’t wait to share the other pies I’ve baked. Some of the pie crust designs include herringbone and matcha lattice.
