Pumpkin Pecan Pie: a Fall Showstopper
Table of Contents
The Perfect Blend: An Overview of Your New Favorite Dessert
Discover the Fusion of Flavors
Imagine walking into a cozy kitchen, filled with the warm aroma of pumpkin and the nutty scent of pecans. It's the smell of autumn in a pie - a Pumpkin Pecan Pie that will become your new obsession.
Why This Autumn Treat Steals the Show
This dessert is more than just a pretty face; it's an experience. The combination of flavors and textures will make it a showstopper at any gathering. Plus, it's relatively easy to make, so you can impress your friends and family without breaking a sweat.
Easy, Yet Impressive: An Approachable Dessert
Don't be intimidated by the multiple components - the recipe is designed to be approachable, even for a beginner. With a few simple tricks and tips, you'll be on your way to creating a stunning Pumpkin Pecan Pie that will make everyone swoon.
Transform Your Autumn Gatherings
This pie is perfect for the fall season, with its warm spices and comforting flavors. Serve it at your next dinner party or family gathering, and watch as it brings everyone together.
Gather Your Top Notch Components
Understanding the Star Ingredients for the Swirled Custard and Candy Roasted Pecans
The key to a successful Pumpkin Pecan Pie lies in its ingredients. For the pumpkin filling, you'll need canned pumpkin puree, brown sugar, granulated sugar, eggs, evaporated milk, and a blend of warm spices.
For the pecan filling, you'll need chopped pecans, corn syrup, brown sugar, eggs, and vanilla extract.
Crust Secrets for a Flaky Foundation.
A good pie crust is essential to a great Pumpkin Pecan Pie . To achieve a flaky crust, use cold ingredients, including ice-cold water, and handle the dough gently. You can also use a food processor to help with the mixing process.
Exploring Substitutions for All Dietary Needs
Not everyone can enjoy traditional Pumpkin Pecan Pie ingredients, so we've included some substitutions to make the recipe more accessible. For a dairy-free version, use dairy-free milk and butter substitutes.
You can also replace the pecans with sunflower seeds or use maple syrup instead of corn syrup.
Complete List of Components You'll Need
For the Pie Crust:
- 150g all-purpose flour
- 60g unsalted butter, cold and cubed (5 1/3 tbsp)
- 30g granulated sugar
- 1/2 tsp salt
- 60ml ice-cold water (1/4 cup)
For the Pumpkin Filling:
- 140g canned pumpkin puree (not pumpkin pie filling)
- 60g brown sugar
- 30g granulated sugar
- 1 large egg
- 60ml evaporated milk
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- A pinch of salt
For the Pecan Filling:
- 50g chopped pecans (lightly toasted)
- 30g corn syrup (light)
- 30g brown sugar
- 1 large egg
- 1 tsp pure vanilla extract
Your step-by-step Guide to Baking the Ultimate Pie
Preparing the Sweet and Nutty Filling
To make the pumpkin filling, combine the pumpkin puree, sugars, egg, evaporated milk, and spices in a bowl. Mix until smooth. For the pecan filling, mix the pecans, corn syrup, brown sugar, egg, and vanilla extract in a separate bowl.
Mastering The Perfect Pie Crust
To make the pie crust, combine the flour, butter, sugar, and salt in a bowl. Use a pastry blender or your fingers to work the butter into the flour until it resembles coarse crumbs. Add the ice-cold water and mix until the dough comes together.
Combining Fillings & Baking To Perfection
Roll out the pie crust and place it in a 9 inch pie dish. Fill the pie crust with the pumpkin filling, followed by the pecan filling. Bake the pie in a preheated oven at 180°C/350°F for 25 minutes, then cover the edges with foil and bake for an additional 20- 25 minutes, or until the crust is golden brown.
Letting Everything Cooler in Comfort
Let the pie cool on a wire rack for at least 30 minutes before serving. This will allow the fillings to set and the crust to cool down.
Do Ahead Preparation for Busy Bakers
Prepare Your Pie Crust and Candy Roasted In Advance
To save time, you can prepare the pie crust and candy roast the pecans ahead of time. Simply store them in airtight containers until you're ready to assemble the pie.
Chill Your Pumpkin Filling for Optimal Results
Chilling the pumpkin filling will help the flavors to meld together and the filling to set. Refrigerate it for at least 30 minutes before using.
Assemble and Freeze for Future Feasts
Assemble the pie and freeze it for up to 2 months. Simply thaw it overnight in the refrigerator or at room temperature for a few hours before baking.
If you're looking for other delicious dessert recipes, be sure to check out my Apple Butter Pie Apple Butter Pie: Silky Spiced Recipe for Autumn or Red Velvet Rice Krispies Red Velvet Rice Krispies: No-Bake Velvety Treats .
Remember, practice makes perfect, so don't be discouraged if your first Pumpkin Pecan Pie doesn't turn out exactly as you hoped. Keep trying, and you'll soon become a pro at making this delicious dessert!
Recipe FAQs
Why is my pumpkin filling dry?
If your pumpkin filling is dry, it might be due to overbaking or not enough liquid in the filling. Ensure you measure the pumpkin puree and eggs accurately, and consider adding a bit more milk or cream to achieve the desired consistency.
Can I make this pie vegan?
Yes, you can make this pie vegan by substituting the eggs with flaxseed or chia seed mixtures, the butter with vegan butter, and the cream with coconut cream or plant based milk. Most pumpkin pie recipes are easily adapted for vegan diets with minimal changes.
How should I store leftover Pumpkin Pecan Pie?
Store leftover Pumpkin Pecan Pie in an airtight container in the refrigerator for up to 5 days. Ensure the pie is completely cooled before storing to prevent condensation, which can make the crust soggy.
Can I freeze Pumpkin Pecan Pie?
Yes, you can freeze Pumpkin Pecan Pie! Allow the pie to cool completely, then wrap it tightly in plastic wrap followed by foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving. You can either serve it chilled or reheat it briefly in the oven if preferred.
What if my pie topping gets too brown?
If your pie topping starts to brown too quickly, tent the pie with aluminum foil after the first 30 minutes of baking. This will prevent the top from burning while allowing the filling to cook through.
Can I use canned pumpkin instead of fresh pumpkin puree?
Yes, canned pumpkin works well in this recipe. Just make sure to use pure pumpkin puree and not pumpkin pie filling, which already contains spices. Canned pumpkin puree is convenient and ensures consistent results.
How can make this recipe gluten-free?
To make this recipe gluten-free, use a gluten-free pie crust or make your own using gluten-free flour blends. Ensure all other ingredients, such as spices, are certified gluten-free to avoid cross contamination. Keep in mind that adjusting to a gluten-free crust may slightly alter the texture.
Pumpkin Pecan Pie Recipe
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 432 kcal |
|---|---|
| Protein | 7.2 g |
| Fat | 26.0 g |
| Carbs | 42.4 g |