Pumpkin Pecan Pie

This pumpkin pecan pie gives a twist on the traditional holiday pumpkin pie by adding a rich nutty sweet crust on top. It was my first time making a pecan topping for a pumpkin pie therefore I was fussing over this throughout it's entire baking time. My flurried excitement aside, I would make this recipe again only next time with a bit more ease. It is quite a substantial pie so a deep pie baking dish is a must for this recipe.   

Pumpkin Pecan Pie

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makes one 9" pie

1 can (398ml) of pumpkin purée

1/2 cup (125ml) dark brown sugar

1/2 teaspoon (2ml) ground ginger

1 teaspoon (4ml) cinnamon

1/2 teaspoon (2ml) nutmeg, freshly grated

1/4 (1ml) teaspoon salt

2 large eggs, beaten

1/2 cup (125ml) Evaporated Milk

homemade pie crust or ready made pie crust shaped into a 9" deep oven proof pie dish 

Pecan Topping

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2 eggs

2/3 cup dark corn syrup

1/2 cup white sugar

3 tablespoons melted butter

1/2 teaspoon vanilla extract

2 cups chopped pecans

In a bowl combine the 2 eggs, corn syrup, white sugar, melted butter and vanilla. Stir in the chopped pecans. 

Preheat oven to 425ºF (220ºC). Place rack in centre of oven.

In a large bowl mix the brown sugar and spices together.

Beat in the eggs and pumpkin until well blended. Stir in the evaporated milk and mix well. 

Place the deep pie dish, with the formed pie crust inside, on a flat baking tray; then pour the pumpkin mixture into the bottom of the formed pie shell, spreading it evenly, and place the pie dish with the baking tray underneath in the preheated oven. Bake for 10 to 15 minutes. 

Reduce the heat to 375ºF (180ºC) and carefully remove the pumpkin pie from the oven, allow to cool slightly. 

Mix the ingredients for the pecan topping together, if you haven't done so already. Spoon the pecan topping over the slightly set, slightly cooled pie and place back into the oven for an additional 35 to 40 minutes, or until the topping has set and a knife inserted in the centre comes out clean. 

Remove from oven. Cool for just a bit. Serve warm.

Notes: You can use pumpkin pie spice to flavour the pumpkin mixture. I also added a bit of British Mixed Spice. Ovens vary so there may be some adjustments to the baking time. 

Just muddling through the week until the holiday weekend. - JD 

Pumpkin Pie

Along with the turkey, stuffing, mashed potatoes, and carrots came a homemade pumpkin pie this weekend. It was my first time whipping the pumpkin filling from scratch usually I would buy the pre-packed can of pumpkin pie filling however this time I bought a large can of pumpkin purée and did the rest. It was really easy and I can not see going back to those pre-packed cans again. The pastry I made was quite flaky which could be due to the fact that I used cake and pastry flour as opposed to unbleached all purpose flour. With a nice dollop of whip cream this pie was velvety smooth. 

Hope everyone had a good weekend! - JW