Pumpkin Pecan Pie -

As the leaves turn vibrant shades of orange, red, and gold, and the aroma of cinnamon and nutmeg fills the air, autumn beckons with its cozy charm. It’s the time of year when we gather with family and friends to celebrate the season's bounty, and what better way to do that than with a slice of Autumn Delight Pumpkin Pecan Pie? This beloved dessert marries the creamy richness of pumpkin with the crunchy texture of pecans, all nestled in a flaky, homemade crust.

Pumpkin Pecan Pie

Celebrate the flavor of fall with a slice of Autumn Delight Pumpkin Pecan Pie, a delightful dessert that combines the creamy richness of pumpkin with crunchy pecans in a flaky crust. Discover the history behind this beloved pie and learn how to craft it from scratch with essential ingredients like pure pumpkin puree and toasted pecans. Follow our step-by-step guide to create a showstopping centerpiece for your autumn gatherings that your family and friends will love. Enjoy the cozy charm of this seasonal treat!

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Ingredients

For the Pumpkin Filling:

1 ½ cups pure pumpkin puree (not pumpkin pie filling)

¾ cup packed brown sugar

½ cup granulated sugar

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

¼ teaspoon ground allspice

½ teaspoon salt

3 large eggs

1 cup evaporated milk

For the Pecan Topping:

1 ½ cups pecans, roughly chopped

½ cup light corn syrup

½ cup brown sugar

1 teaspoon vanilla extract

¼ teaspoon salt

1 tablespoon unsalted butter, melted

2 large eggs

For the Pie Crust:

1 ½ cups all-purpose flour

½ teaspoon salt

½ cup unsalted butter, chilled and cut into cubes

6-8 tablespoons ice water

Instructions

Make the Pie Crust:

- In a large mixing bowl, whisk together the flour and salt.

- Using a pastry cutter or your fingers, cut in the chilled butter until the mixture resembles coarse crumbs.

- Gradually add ice water, one tablespoon at a time, mixing until the dough starts to come together.

- Shape the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes.

Preheat the Oven:

- Preheat your oven to 425°F (220°C).

Prepare Pumpkin Filling:

- In a large bowl, combine the pumpkin puree, brown sugar, granulated sugar, spices (cinnamon, ginger, nutmeg, allspice), and salt.

- Whisk in eggs one at a time, followed by evaporated milk until well blended.

Roll out the Dough:

- On a lightly floured surface, roll out the chilled pie crust dough to fit a 9-inch pie plate.

- Transfer the dough to the pie plate, trimming and crimping the edges as desired.

Pour Pumpkin Filling:

- Pour the pumpkin filling into the prepared pie crust.

Prepare Pecan Topping:

- In a medium bowl, mix together the chopped pecans, corn syrup, brown sugar, vanilla extract, salt, melted butter, and eggs until well combined.

- Carefully spoon the pecan mixture over the pumpkin filling, spreading it evenly.

Bake the Pie:

- Bake in the preheated oven at 425°F (220°C) for 15 minutes. Then, reduce the temperature to 350°F (175°C) and continue baking for an additional 40-45 minutes, or until the filling is set and the pecans are golden brown.

- To prevent over-browning, you can cover the edges of the pie crust with foil if necessary.

Cool and Serve:

- Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing to allow the filling to firm up.

- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat!

Prep Time, Total Time, Servings: 30 mins | 1 hour 15 mins | 8 servings