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Pecan Pumpkin Pie Recipe

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4.1 from 251 reviews

This classic Pecan Pumpkin Pie combines rich pumpkin filling with warm spices and a buttery homemade crust, topped with a crunchy, sweet pecan topping. Perfect for autumn gatherings and holiday celebrations, this pie offers a delightful blend of creamy texture and nutty flavor.

  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings

Ingredients

For the Pie Crust:

  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup shortening
  • 1/4 cup salted butter
  • 1/4 cup ice water
  • 1/2 tablespoon white vinegar

For the Pie Filling:

  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 tablespoon all-purpose flour
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1 can solid pack pumpkin puree (15 ounces)
  • 1 1/2 cups whole milk

For the Pecan Topping:

  • 2 tablespoons salted butter, melted
  • 1 tablespoon brown sugar
  • 3/4 cup chopped pecans

Instructions

  1. Preheat Oven and Prepare Pie Plate: Preheat your oven to 450ºF. Spray a 9-inch pie plate with cooking spray to prevent sticking.
  2. Make the Pie Crust Dough: In a large bowl, sift together the all-purpose flour (1 1/2 cups) and salt (1/4 teaspoon). Cut in the shortening (1/4 cup) and salted butter (1/4 cup) until the mixture resembles coarse crumbs.
  3. Add Liquids to Form Dough: Combine the ice water (1/4 cup) and white vinegar (1/2 tablespoon). Gradually add this to the flour mixture, mixing gently just until the dough comes together and can be handled.
  4. Roll Out and Fit Dough: Lightly flour your work surface and roll out the dough to a size larger than the 9-inch pie plate. Transfer it to the pie plate, pressing gently on the bottom and up the sides. Crimp the edges to “flute” the crust for a decorative finish.
  5. Prepare the Pumpkin Filling: In a large bowl, whisk the eggs (3 large) until smooth. Add granulated sugar (1/2 cup), brown sugar (1/2 cup), all-purpose flour (1 tablespoon), salt (3/4 teaspoon), ground cinnamon (1 1/2 teaspoons), ground ginger (3/4 teaspoon), and ground cloves (1/2 teaspoon). Whisk well to combine.
  6. Add Pumpkin and Milk: Mix in the pumpkin puree (1 can, 15 ounces). Slowly whisk in the whole milk (1 1/2 cups) until the filling is smooth and uniform in texture. Pour this filling into the prepared pie crust.
  7. Bake the Pie Initially: Bake the pie at 450ºF for 10 minutes without opening the oven door. Then reduce the oven temperature to 350ºF and continue baking for 20 minutes more.
  8. Prepare Pecan Topping: While the pie bakes, mix melted salted butter (2 tablespoons), brown sugar (1 tablespoon), and chopped pecans (3/4 cup) in a small bowl.
  9. Add Pecan Topping and Finish Baking: Remove the pie from the oven (after the initial 30 minutes). Sprinkle the pecan mixture evenly over the pie top. Return to the oven and bake for an additional 25-30 minutes, or until the internal temperature of the pie reaches 175ºF and the topping is golden and bubbly.
  10. Cool the Pie: Remove the pie from the oven and allow it to cool completely on a wire rack before serving. This helps the filling set and enhances flavors.

Notes

  • Use cold butter and shortening for the crust to ensure a flaky texture.
  • Do not overwork the dough when mixing and rolling out to avoid toughness.
  • Check pie’s internal temperature with a food thermometer for perfect doneness; 175ºF is ideal.
  • Allow the pie to cool completely before slicing to maintain clean slices.
  • For a dairy-free option, substitute whole milk with coconut or almond milk and use non-dairy butter.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/pecan-pumpkin-pie-recipe/