Top | Pies and Tarts, Crisps and Crumbles
Pumpkin Pecan Pie
(recipe, Kim Carlson)
This recipe is for people who prefer classic pecan pie to pumpkin pie, or enjoy a slice of each on Thanksgiving. It's unabashedly sweet — some might say cloying — which I is why I prefer the lesser amount of sugar. The pumpkin does add a nice earthiness to the pie.
- 1 unbaked pie crust (try Mark Bittman's Flaky Pie Crust, or halve the recipe for Pie Crust or Pie Dough), prepared
- 3 eggs
- 1 cup Pumpkin Purée or canned pumpkin
- ⅔ to 1 cup sugar
- 1 cup dark corn syrup
- 1 tsp. vanilla
- ½ tsp. cinnamon
- ¼ tsp. salt
- 1 cup chopped pecans
- Freshly whipped cream, for garnish
- Preheat the oven to 350 degrees.
- In a medium bowl, beat the eggs. Add the pumpkin, sugar, corn syrup, vanilla, cinnamon, and salt, and blend well. Pour mixture into the pie shell, and sprinkle pecans over the top.
- Bake for 55 minutes and then test for doneness every 5 minutes — first by visually checking that the filling is set (doesn't jiggle in the center) and then, when it's set, by inserting a thin knife into the pie; the knife should come out clean when the pie is done.
- Cool the pie, then chill it; serve pie slices with dollops of whipped cream.
Read more about Thanksgiving menu planning in "Classic Thanksgiving."