Best 2 Pumpkin And Pecan Pie Recipes

Calling all pumpkin and pecan pie lovers! Whether you are looking for a classic dessert to celebrate a special occasion or simply want to enjoy the comforting flavors of fall, this article has you covered. We've compiled a comprehensive guide to help you find the perfect pumpkin and pecan pie recipe for your needs. From traditional recipes passed down through generations to innovative twists that add a modern touch, we'll explore a variety of options to suit every taste and preference. So gather your ingredients, preheat your oven, and prepare to embark on a culinary journey that will satisfy your sweet tooth and create memories that will last a lifetime.

Here are our top 2 tried and tested recipes!

CHOCOLATE, PECAN, AND PUMPKIN SEED PIE WITH GINGERSNAP CRUST

Chocolate, Pecan, and Pumpkin Seed Pie With Gingersnap Crust image

Earthy and sweet with molasses, rich with cream, and bittersweet with dark chocolate, this sophisticated pie-with an easy press-in crumb crust-is a breeze to make.

Provided by Anna Stockwell

Categories Chocolate Dessert Thanksgiving Kid-Friendly Pecan Seed Kidney Friendly Vegetarian Pescatarian Peanut Free Kosher Diabetes-Friendly Small Plates

Yield Makes 1 (9") pie

Number Of Ingredients 18

Ingredients

For the crust:
20 gingersnaps (about 4 1/2 ounces)
3/4 cup raw pecans (about 3 ounces)
1 tablespoon (packed) light brown sugar
1/8 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
For the filling:
1 1/2 cups pecan halves (about 6 ounces)
1/2 cup raw pumpkin seeds
6 tablespoons unsalted butter
3 ounces unsweetened chocolate, coarsely chopped
1/4 cup heavy cream
4 large eggs
1/2 cup (packed) light brown sugar
1/2 teaspoon kosher salt
1/4 cup plus 1 tablespoon molasses
Special equipment:
A 9" pie pan (not deep dish), pastry brush

Steps:

Make the crust:
Preheat oven to 350°F. Pulse gingersnaps, pecans, brown sugar, and salt in a food processor until finely ground. Add butter and pulse until dough sticks together when pressed. Transfer to pie pan and press evenly into bottom and up sides with a flat measuring cup. Bake crust until golden brown, 8-10 minutes. Let cool completely.
Make the filling:
Spread pecans and pumpkin seeds on a rimmed baking sheet. Toast in 350°F oven until warmed through and lightly fragrant, 5 minutes; let cool.
Meanwhile, heat butter, chocolate, and cream in a heatproof bowl set over a saucepan of simmering water (bottom of bowl should not touch water), stirring, until melted and smooth, about 5 minutes. Let cool slightly.
Whisk eggs and brown sugar in a large bowl until frothy. Whisk in salt and 1/4 cup molasses until smooth, then slowly add chocolate mixture, whisking constantly, until combined. Stir in half of toasted pecans and pumpkin seeds. Pour mixture into prepared crust. Arrange remaining pecans and pumpkin seeds evenly over filling.
Bake pie until filling is set around the edges but jiggles slightly in the center when shaken, 25-30 minutes.
Meanwhile, whisk remaining 1 Tbsp. molasses and 1 tsp. water in a small bowl.
Remove pie from oven and transfer to a wire rack. Using pastry brush, immediately brush surface with molasses mixture to glaze; let cool before serving.
Do Ahead
Pie can be made 1 day ahead; store at room temperature.

PUMPKIN AND PECAN PIE

Pumpkin and Pecan Pie image

Whenever we have family gatherings during the holidays, this is one of the favorite desserts. It's a nice variation on traditional pumpkin pie.

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 6-8 servings.

Number Of Ingredients 11

Ingredients

3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup canned pumpkin
3 eggs, lightly beaten
1/2 cup dark corn syrup
1 teaspoon vanilla extract
1 unbaked pastry shell (9 inches)
3/4 cup coarsely chopped pecans
About 20 pecan halves
Whipped cream, optional

Steps:

In a large bowl, combine brown sugar, cinnamon and salt. Add pumpkin, eggs, corn syrup and vanilla; beat well. Pour into the pastry shell. Sprinkle with chopped pecans. Place pecan halves around the outer edge of filling. Bake at 425° for 15 minutes. Reduce the heat to 350°; bake 25 more minutes or until a knife inserted in the center comes out clean. Cool. Serve with whipped cream if desired.

Nutrition Facts :

Tips:

Use fresh pumpkin puree: Fresh pumpkin puree has a richer flavor than canned pumpkin puree. If you don't have time to make your own pumpkin puree, look for high-quality canned pumpkin puree that is made with 100% pumpkin and does not contain any added sugar or spices.
Blind-bake the pie crust: Blind-baking the pie crust helps to prevent it from becoming soggy. To blind-bake the pie crust, preheat the oven to 350°F (175°C). Line the pie crust with parchment paper and fill it with pie weights or dried beans. Bake for 15-20 minutes, or until the crust is golden brown.
Don't overmix the filling: Overmixing the filling can make the pie tough. Stir the filling ingredients together until they are just combined.
Use a deep-dish pie plate: A deep-dish pie plate will prevent the filling from overflowing. If you don't have a deep-dish pie plate, you can use a regular pie plate and trim the excess dough around the edges.
Let the pie cool completely before serving: The pie needs to cool completely before serving so that the filling has time to set. Let the pie cool for at least 2 hours, or overnight in the refrigerator.

Conclusion:

Pumpkin and pecan pie is a classic Thanksgiving dessert that is sure to please everyone at your table. With its creamy pumpkin filling and crunchy pecan topping, this pie is the perfect way to end a festive meal. Follow these tips to make the best pumpkin and pecan pie possible.