PUMPKIN-PECAN PIE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Pumpkin-Pecan Pie image

This Pumpkin-Pecan Pie is two classic Thanksgiving desserts unexpectedly -- and deliciously -- combined.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 1 nine-inch pie

Number Of Ingredients 14

1/2 recipe Pate Brisee for Sweet Potato Pie
1 15 1/2-ounce can pumpkin puree
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3 large eggs
3/4 cup plus 1 tablespoon heavy cream
1/2 cup milk
1/4 cup bourbon
2/3 cup packed dark-brown sugar
3 tablespoons melted butter
1 cup coarsely chopped pecans, halves for garnish
Whipped cream or vanilla ice cream, for serving (optional)

Steps:

  • Preheat oven to 425 degrees. Remove dough from refrigerator, and place between two pieces of plastic wrap. Roll out to a 12-inch round. Remove and discard plastic, and fit dough into a 9-inch pyrex or ceramic pie plate; trim dough evenly along outside edge, leaving about a 1/2-inch overhang all around. Crimp edge, as desired. Prick the bottom of the dough all over with a fork. Place in the freezer until firm, about 15 minutes.
  • Remove from freezer, and line with parchment paper or aluminum foil. Fill with pie weights or dried beans, and bake until edges are starting to turn golden, about 15 minutes. Remove paper and weights, and continue baking until center is lightly browned, about 5 minutes more. Remove from oven. Reduce oven temperature to 350 degrees.
  • Meanwhile, in a large bowl, combine pumpkin puree, granulated sugar, salt, ginger, nutmeg, eggs, 3/4 cup cream, milk, and bourbon; whisk until well combined.
  • Fill prepared pie shell with pumpkin mixture, and return to oven. Bake until the filling is set around the edges but still slightly soft in the center, about 55 minutes. Remove from oven; let cool. The filling will continue to firm as it cools.
  • Heat broiler. In a small bowl, combine the brown sugar, melted butter, remaining the tablespoon cream, and chopped pecans. Sprinkle mixture evenly over top of pie. Arrange the pecan halves on top, in a circle near the edge.
  • Place pie under broiler just until topping begins to bubble, being careful not to let the nuts burn. Transfer to a wire rack to cool slightly. Serve with whipped cream or ice cream, as desired.

Babar Naveed
[email protected]

This pie is perfect for any occasion. I've made it for Thanksgiving, Christmas, and even just for a regular family dinner.


Medrine Campbell
[email protected]

I love that this pie is made with fresh pumpkin. It gives it a really nice flavor.


Kisse Aaron
[email protected]

The filling is the perfect combination of sweet and savory.


Quran
[email protected]

My favorite part about this pie is the crust. It's so flaky and buttery.


Chelsea Kenney
[email protected]

This pie is so good, I could eat it every day!


Maame Aba Beeduwa
[email protected]

This recipe is easy to follow, even for beginner bakers. I highly recommend it!


mabb 2614
[email protected]

I made this pie for a potluck, and it was a huge hit! Everyone loved it, and I got lots of compliments on it.


Shaheer Ahmad
[email protected]

This pie is perfect for Thanksgiving dinner. It's festive and delicious, and it's sure to be a hit with your guests.


Randula Sasindu
[email protected]

The pecans in the pie add a nice crunchy texture. I also like that they help to keep the pie from being too sweet.


Mubiru Syrus
[email protected]

I added a little bit of nutmeg and cinnamon to the filling, which gave it a nice warm flavor.


Ayeni Abiodun
[email protected]

I love that this recipe uses fresh pumpkin. It gives the pie a much better flavor than canned pumpkin.


Fadekemi Olamide
[email protected]

This is the first time I've made a pumpkin pecan pie, and it turned out great! The filling was creamy and flavorful, and the crust was perfectly flaky. I'll definitely be making this pie again.