Ingredients:
- 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)
- 140g canned pumpkin puree
- 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
- 50g chopped pecans (lightly toasted)
- 30g corn syrup
- 1 large egg
- 1 tsp pure vanilla extract
- 1 large egg
- 1 tbsp water
Instructions:
- Prepare the Pie Crust: Combine the flour, butter, sugar, and salt until the mixture resembles coarse crumbs. Top off with the ice-cold water and mix until the dough comes together Wrapper the dough in plastic wrap and let it chill in the fridge for 10 minutes.
- Roll out the Dough: Place your dough on a floured work bench, roll until it's about 1/4 thick, and then carefully transfer into the 9-inch pie dish.
- Prepare the Pumpkin Filling: Combine the pumpkin puree, sugars, egg, evaporated milk, and spices. Mix until smooth.
- Prepare the Pecan Filling: Mix the pecans, corn syrup, brown sugar, egg, and vanilla until well combined.
- Assemble Pie: Spread out the pumpkin filling into your crust, and then swirl the pecan filling gently over the top of the pumpkin layer.
- Creating the Perfect Crust: Trim the edges leaving around 3mm of overhanging. Flute and crimp the edges as preferred.
- Prepare for Baking: Attach tin foil to the under side of your pie tin edge and put a large rimmed pie weight or uncooked rice in-between - you don't want a soggy crust!
- Bake the pie in the middle rack of a standard oven for 25 minutes