Description
This Pumpkin Pecan Pie combines a rich, spiced pumpkin layer with a sweet, buttery pecan topping nestled in a flaky homemade crust. Perfect for fall and holiday gatherings, the pie features a tender, buttery crust filled with creamy pumpkin custard and topped with a gooey pecan layer, delivering a delightful mix of textures and flavors.
Ingredients
Scale
For the crust
- 1/2 cup (1 stick) butter, cut into 1/2″ pieces
- 1 1/2 cups all-purpose flour, plus more for surface
- 1 Tbsp. granulated sugar
- 1/4 tsp. kosher salt
- 1/2 Tbsp. apple cider vinegar
- 4 Tbsp. ice water (or more, if needed)
- Cooking spray
For the pumpkin layer
- 1 1/2 cups pumpkin puree
- 1/2 cup heavy cream
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 tsp. pure vanilla extract
- 1 tsp. cinnamon
- 1/2 tsp. kosher salt
- 1/2 tsp. cloves
- 1/2 tsp. ground ginger
- 1/2 tsp. nutmeg
For the pecan layer
- 4 Tbsp. butter, melted
- 1/2 cup packed brown sugar
- 1/2 cup corn syrup
- 2 tsp. pure vanilla extract
- 1/2 tsp. kosher salt
- 2 large eggs, beaten
- 1 1/2 cups pecan halves
Instructions
- Chill Butter and Flour: Place butter and flour into the freezer for 30 minutes to get them very cold, which ensures a flaky pie crust.
- Make the Dough: In a large bowl, whisk together flour, sugar, and salt. Add cold butter pieces and mix with your hands until pea-sized and slightly larger pieces form. Add apple cider vinegar, then ice water one tablespoon at a time, mixing until the dough just comes together and is moist but not sticky. The mixture will remain crumbly.
- Form Dough Disk: Turn the dough onto a lightly floured surface and form into a ball. Flatten into a disk, smoothing out cracks to prevent breakage.
- Refrigerate Dough: Wrap the dough disk in plastic wrap and refrigerate for at least 2 hours or up to overnight to chill thoroughly.
- Preheat Oven: Preheat your oven to 425ºF and lightly grease a deep 9″ pie dish with cooking spray.
- Roll Out and Fit Crust: Roll the chilled dough on a floured surface into a 12″ circle. Drape it over the pie dish, gently pressing to fit without air bubbles. Trim edges to 1 inch and fold under, crimping decoratively. Prick the bottom lightly with a fork. Refrigerate for 30 minutes or freeze for 10 minutes to firm up.
- Blind Bake Crust: Line the crust with parchment paper and fill with dried beans or pie weights. Bake for 10 minutes at 425ºF, remove weights and parchment, then bake an additional 10 minutes. Reduce oven temperature to 350ºF.
- Prepare Pumpkin Filling: In a large bowl, whisk together pumpkin puree, heavy cream, brown sugar, and eggs. Add vanilla extract and the spices (cinnamon, salt, cloves, ginger, nutmeg), stirring until well combined.
- Prepare Pecan Filling: In another large bowl, whisk melted butter, brown sugar, corn syrup, vanilla extract, salt, and beaten eggs. Stir in pecan halves until they are fully coated.
- Assemble the Pie: Pour the pumpkin filling evenly into the parbaked crust and smooth the top. Carefully pour the pecan filling over the pumpkin layer evenly.
- Bake the Pie: Bake at 350ºF for 45 minutes or until the filling is mostly set but slightly jiggly in the center. If the crust browns too quickly, loosely cover the edges with foil.
- Cool and Chill: Let the pie cool on the counter for 1 hour, then refrigerate until ready to serve to allow the layers to set properly.
Notes
- Make sure butter and flour are very cold for a flaky crust.
- If your dough cracks while rolling, allow it to chill a bit longer to make it easier to handle.
- Use dried beans or pie weights for blind baking to avoid a soggy crust.
- Cover pie edges with foil if they start burning during baking.
- Refrigerate pie after cooling to help it set for clean slices.
- This pie serves well chilled or at room temperature.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 420
- Sugar: 28g
- Sodium: 190mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg
