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Craving the best of both worlds this holiday season? Look no further than this irresistible Pecan Pumpkin Pie! This recipe is a delightful fusion of the classic pumpkin pie and the beloved pecan pie, creating a dessert that is sure to wow your family and friends. The velvety pumpkin layer combined with the crunchy pecan topping is a match made in dessert heaven.
I stumbled upon this Pecan Pumpkin Pie recipe last Thanksgiving, and it has quickly become a staple at our holiday gatherings. The rich flavors, warm spices, and contrasting textures make this pie a true crowd-pleaser. Whether you’re a die-hard pumpkin pie fan, a pecan pie enthusiast, or just someone who loves a good dessert mashup, this recipe is guaranteed to satisfy all your cravings.
So, if you’re looking to impress your guests and elevate your dessert game this holiday season, whip up this Pecan Pumpkin Pie. With simple ingredients and easy-to-follow steps, this pie is not only delicious but also a showstopper on any dessert table. Get ready to create a new tradition with this delectable treat that marries the best flavors of fall in every luscious bite.
Quick Benefits
- Combines the best of both holiday pies – pumpkin and pecan – in one delicious dessert.
- Perfect balance of textures and flavors with creamy spiced pumpkin layer and sweet crunchy pecan topping.
- Simple to make but looks stunning, making it a great go-to holiday dessert.
- Can be made ahead of time, stays fresh in the fridge for about four days, and can be frozen for up to three months.
Why You’ll Love This Irresistible Pecan Pumpkin Pie Recipe Recipe
- The combination of creamy pumpkin and crunchy pecans creates a delightful contrast of textures and flavors in every bite.
- Perfect for holiday gatherings, this pie is a crowd-pleaser that will wow both pumpkin and pecan pie fans.
- The recipe is straightforward to follow, making it a great option for both novice and experienced bakers.
- The pie can be made ahead of time, allowing you to focus on other dishes on the day of serving.
- Utilizing fresh spices and quality ingredients enhances the overall taste of the pie.
- The long chilling time ensures that the layers set properly, resulting in clean and neat slices when served.
- Leftovers can be stored in the fridge for up to four days or frozen for future enjoyment, providing flexibility and convenience.
- The deep-dish pie crust accommodates both layers, ensuring a generous portion in every slice.
- By following the tips provided, such as chilling the crust and letting the pie cool completely, you can achieve the best results and presentation.
Ingredients for Irresistible Pecan Pumpkin Pie Recipe
- 1/2 teaspoon ground ginger.
- 3/4 cup light corn syrup.
- 2 tablespoons cornstarch.
- 4 tablespoons butter, melted.
- 2 large eggs.
- 1 1/2 cups chopped pecans.
- 1 can (14 oz) sweetened condensed milk.
- 1/4 cup brown sugar.
- 2 large eggs.
- 1/4 cup sugar.
- 1 can (15 oz) pumpkin puree.
- 1/2 teaspoon kosher salt.
- 1 cup evaporated milk.
- 1/2 teaspoon kosher salt.
- 1 9-inch deep dish pie crust.
- 1/2 teaspoon ground cloves.
- 1 teaspoon ground cinnamon.
- 1 teaspoon vanilla extract.
Pro Tips for Irresistible Pecan Pumpkin Pie Recipe
To make the perfect Pecan Pumpkin Pie, consider using a deep-dish pie crust to accommodate both layers. When preparing the pumpkin filling, ensure a harmonious blend of pumpkin, eggs, milk, and spices for a rich and flavorful base. For the pecan topping, focus on achieving a balance of sweetness and crunch with the buttery caramel and chopped pecans.
For optimal results, chill the pie crust beforehand to enhance its texture. Allow the pie to cool completely to ensure proper setting of the pumpkin layer, ideally overnight. Fresh spices and high-quality ingredients will elevate the taste of your pecan pumpkin pie. Additionally, storing the pie in the fridge for up to four days or freezing it for longer-term preservation are convenient options for holiday planning.
How to Make Irresistible Pecan Pumpkin Pie Recipe
Step 1: Step 01
Preheat oven to 425°F. In a bowl, mix together eggs, pumpkin, milks, and spices. Pour mixture into crust and bake at 425°F for 15 minutes. Reduce oven temperature to 350°F and continue baking for 50-60 minutes. Allow the pie to cool, then refrigerate overnight.
Step 2: Step 02
Combine sugars, cornstarch, syrup, butter, and eggs in a saucepan. Cook until thickened. Remove from heat, stir in pecans and vanilla, and let cool for 10 minutes. Refrigerate for 1 hour before spreading over the pumpkin layer.
Storage Tips
Once your pecan pumpkin pie is baked and cooled, it’s essential to store it properly to maintain its freshness and flavor. You can store the pie in the refrigerator for up to four days. Make sure to cover it tightly with plastic wrap or aluminum foil to prevent it from drying out or absorbing other flavors from the fridge.
If you want to store the pie for a longer period, you can freeze it successfully. Wrap the cooled pie securely in plastic wrap and aluminum foil to protect it from freezer burn. The pecan pumpkin pie can be frozen for up to three months. When you are ready to serve it, thaw the pie slowly in the refrigerator to ensure the texture remains intact.
To preserve the distinct layers and flavors of the pecan pumpkin pie, it is recommended to let it cool completely before storing. The long chilling time not only ensures clean slices but also allows the pumpkin layer to set properly. Making this pie ahead of time can be beneficial, especially for special occasions, as it gives ample time for cooling and setting, resulting in a perfect dessert for your holiday table.
Ingredient Substitutions
For the pie crust, if you prefer a homemade crust or have dietary restrictions, you can make a gluten-free or vegan pie crust as a substitution. Ensure it is a deep-dish crust to accommodate both layers of the pie filling.
If you are looking to make the pie a bit healthier, you can substitute the evaporated milk and sweetened condensed milk with coconut milk or almond milk for a dairy-free option. This swap will give a slightly different flavor but will still create a creamy texture for the pumpkin layer.
For the pecan topping, if you have nut allergies or prefer a different texture, you can substitute the chopped pecans with a mix of seeds like sunflower or pumpkin seeds. This substitution will provide a crunchy element without the use of nuts, making the pie suitable for those with nut allergies.
Serving Suggestions
Serve this decadent Pecan Pumpkin Pie as the star of your Thanksgiving dessert spread. To take it up a notch, pair each slice with a dollop of freshly whipped cream or a scoop of vanilla ice cream. The contrast of the cold, creamy topping against the warm, spiced pie will elevate each bite to a whole new level of deliciousness. For an extra touch, sprinkle some cinnamon or nutmeg on top of the whipped cream for a festive presentation.
If you’re looking to impress your guests, serve this Pecan Pumpkin Pie alongside a steaming cup of spiced chai tea or a rich dark roast coffee. The cozy aromas and flavors of the warm beverages will complement the pie perfectly, creating a comforting and indulgent dessert experience. This delightful pairing is sure to leave your guests feeling satisfied and content after their holiday meal.
FAQs for Irresistible Pecan Pumpkin Pie Recipe
Can I make this pecan pumpkin pie ahead of time?
Yes, it actually needs to be made ahead due to cooling and setting times.
Why do I need to pre-bake the pie crust before adding the filling?
It makes transferring the full pie easier and catches any potential overflow.
Do I have to let the pie cool completely before serving?
The long chill time ensures the pumpkin layer sets completely for clean slices.
Why should I let the pie cool before adding the pecan topping?
Hot topping would melt into the pumpkin layer; cooling ensures distinct layers.
Conclusion
This Pecan Pumpkin Pie truly is the ultimate holiday dessert that never disappoints. The combination of velvety pumpkin goodness with the irresistible crunch of pecans is a match made in pie heaven. Whether it’s for a festive gathering or a cozy family dinner, this pie is sure to be a crowd-pleaser and will have everyone asking for seconds.
So, don’t be intimidated by the idea of making this delightful Pecan Pumpkin Pie at home. With a little patience and a lot of love, you’ll create a masterpiece that will become a cherished part of your holiday traditions. The process may seem intricate, but the end result is absolutely worth it. Embrace the joy of baking and sharing this delectable pie with your loved ones. Happy baking, and may your Pecan Pumpkin Pie bring warmth and happiness to your table!
Irresistible Pecan Pumpkin Pie Recipe
Indulge in the perfect balance of creamy pumpkin and sweet, crunchy pecans in this show-stopping Pecan Pumpkin Pie, a holiday dessert everyone will love.
Prep Time25 Minutes
Cook Time75 Minutes
Total Time100 Minutes
CuisineAmerican-Holiday
Skill LevelDifficult
Servings8 Servings (1 pie)
Ingredients
- 1/2 teaspoon ground ginger.
- 3/4 cup light corn syrup.
- 2 tablespoons cornstarch.
- 4 tablespoons butter, melted.
- 2 large eggs.
- 1 1/2 cups chopped pecans.
- 1 can (14 oz) sweetened condensed milk.
- 1/4 cup brown sugar.
- 2 large eggs.
- 1/4 cup sugar.
- 1 can (15 oz) pumpkin puree.
- 1/2 teaspoon kosher salt.
- 1 cup evaporated milk.
- 1/2 teaspoon kosher salt.
- 1 9-inch deep dish pie crust.
- 1/2 teaspoon ground cloves.
- 1 teaspoon ground cinnamon.
- 1 teaspoon vanilla extract.
Instructions
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Step 01: Preheat oven to 425°F. In a bowl, mix together eggs, pumpkin, milks, and spices. Pour mixture into crust and bake at 425°F for 15 minutes. Reduce oven temperature to 350°F and continue baking for 50-60 minutes. Allow the pie to cool, then refrigerate overnight.
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Step 02: Combine sugars, cornstarch, syrup, butter, and eggs in a saucepan. Cook until thickened. Remove from heat, stir in pecans and vanilla, and let cool for 10 minutes. Refrigerate for 1 hour before spreading over the pumpkin layer.
