Pumpkin Pecan Pie
Pumpkin Pecan Pie
Ingredients
For the Pie Crust
- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/4 cup ice water, plus 1 to 2 tablespoons, as needed
For the Pumpkin Filling
- 1 cup pumpkin puree
- 1/2 cup heavy cream
- 2 large eggs
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
For the Pecan Topping
- 1/2 cup pecan halves, chopped
- 2 tablespoons maple syrup
- 1 tablespoon melted butter
For Serving
- 1/2 cup heavy cream, cold, for whipped cream
- 1 tablespoon powdered sugar, for whipped cream
Instructions
- 1
Prepare the pie crust: In a large bowl, whisk together the flour, granulated sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min
- 2
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 5 min
- 3
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled pie dough into a 10-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired.
⏱️ 10 min•🌡️ 375
- 4
Blind bake the crust: Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment paper and weights and bake for another 5-7 minutes, or until lightly golden. Let cool slightly.
⏱️ 22 min•🌡️ 375
- 5
Prepare the pumpkin filling: In a large bowl, whisk together the pumpkin puree, heavy cream, eggs, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, and salt until smooth and well combined.
⏱️ 5 min
- 6
Pour the pumpkin filling into the cooled, partially baked pie crust.
⏱️ 1 min
- 7
Prepare the pecan topping: In a small bowl, combine the chopped pecans, maple syrup, and melted butter. Stir until the pecans are evenly coated.
⏱️ 2 min
- 8
Sprinkle the pecan topping evenly over the pumpkin filling.
⏱️ 1 min
- 9
Bake the pie at 375°F (190°C) for 40-50 minutes, or until the edges are set but the center still has a slight jiggle. If the crust begins to brown too quickly, cover the edges with foil.
⏱️ 50 min•🌡️ 375
- 10
Remove the pie from the oven and let it cool completely on a wire rack before slicing, about 2-3 hours. This allows the filling to fully set.
⏱️ 180 min
- 11
Prepare whipped cream for serving: In a cold bowl with cold beaters, whip the heavy cream and powdered sugar until soft peaks form.
⏱️ 3 min
- 12
Serve slices of pumpkin pecan pie with a dollop of fresh whipped cream.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pumpkin Pecan Pie
Ingredients
For the Pie Crust
- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/4 cup ice water, plus 1 to 2 tablespoons, as needed
For the Pumpkin Filling
- 1 cup pumpkin puree
- 1/2 cup heavy cream
- 2 large eggs
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
For the Pecan Topping
- 1/2 cup pecan halves, chopped
- 2 tablespoons maple syrup
- 1 tablespoon melted butter
For Serving
- 1/2 cup heavy cream, cold, for whipped cream
- 1 tablespoon powdered sugar, for whipped cream
Instructions
- 1
Prepare the pie crust: In a large bowl, whisk together the flour, granulated sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min - 2
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 5 min - 3
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled pie dough into a 10-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired.
⏱️ 10 min•🌡️ 375 - 4
Blind bake the crust: Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment paper and weights and bake for another 5-7 minutes, or until lightly golden. Let cool slightly.
⏱️ 22 min•🌡️ 375 - 5
Prepare the pumpkin filling: In a large bowl, whisk together the pumpkin puree, heavy cream, eggs, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, and salt until smooth and well combined.
⏱️ 5 min - 6
Pour the pumpkin filling into the cooled, partially baked pie crust.
⏱️ 1 min - 7
Prepare the pecan topping: In a small bowl, combine the chopped pecans, maple syrup, and melted butter. Stir until the pecans are evenly coated.
⏱️ 2 min - 8
Sprinkle the pecan topping evenly over the pumpkin filling.
⏱️ 1 min - 9
Bake the pie at 375°F (190°C) for 40-50 minutes, or until the edges are set but the center still has a slight jiggle. If the crust begins to brown too quickly, cover the edges with foil.
⏱️ 50 min•🌡️ 375 - 10
Remove the pie from the oven and let it cool completely on a wire rack before slicing, about 2-3 hours. This allows the filling to fully set.
⏱️ 180 min - 11
Prepare whipped cream for serving: In a cold bowl with cold beaters, whip the heavy cream and powdered sugar until soft peaks form.
⏱️ 3 min - 12
Serve slices of pumpkin pecan pie with a dollop of fresh whipped cream.
⏱️ 1 min