
Pumpkin Pecan Pie
Can't decide between pumpkin pie and pecan pie? Have both in this beautiful combination of the two.
Ingredients (19)
Cornmeal Butter Crust
- 1 cup All Purpose Flour
- ½ cup Yellow Cornmeal
- 2 T Sugar
- ¼ tsp Salt
- 7 tsp Unsalted Butter
- 4 T Water
Pumpkin Filling
- 1¼ cup Canned Pumpkin Puree
- ⅓ cup Sugar
- 1 Egg
- 2 T Half and Half
- 2 tsp Vanilla Extract
- ¾ tsp Pumpkin Pie Spice
- ¼ tsp Salt
Pecan Filling
- ¾ cup Light Corn Syrup
- ⅔ cup Sugar
- 2 Eggs
- 2 tsp Vanilla Extract
- ¼ tsp Salt
- 1½ cup Pecan Halves
Ingredient Facts and Health Benefits
Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!
Directions
Cornmeal Butter Crust
Mix flour, cornmeal, sugar and salt in the bowl of a food processor. Add butter and pulse until incorporated. Add water, 1 tablespoon at a time while pulsing, until a ball forms. Remove and wrap with plastic wrap. Chill at least 30 minutes.
Roll dough out on a lightly floured surface with a lightly floured rolling pin into a 14-inch circle. Fit into a 9-inch pie pan, and crimp excess dough around the edges of the pan. Chill at least 15 minutes.
Pie
- Preheat the oven to 350F.
- To prepare the pumpkin filling, combine pumpkin, sugar, egg, half-and-half, vanilla extract, pumpkin pie spice and salt in a bowl. Whisk until smooth.
- To prepare the pecan filling, combine corn syrup, sugar, eggs, vanilla extract and salt in a bowl; whisk well. Stir in pecans.
- Pour pumpkin filling into bottom of Cornmeal Butter Crust. Gently spoon pecan filling over pumpkin. Bake on a baking sheet 65 to 70 minutes, until the tip of a knife inserted into the center comes out clean. Transfer to a wire rack and let cool 1 hour. Chill at least 3 hours before serving.