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Pumpkin Pecan Pie

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 1 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.