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Pumpkin-Pecan Pie
Recipe Summary
Yield: Makes 1 nine-inch pie
Ingredients
Ingredient Checklist
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)
Gallery
Pumpkin-Pecan Pie
Recipe Summary
Yield: Makes 1 nine-inch pie
Gallery
Pumpkin-Pecan Pie
Pumpkin-Pecan Pie
Pumpkin-Pecan Pie
Recipe Summary
Yield: Makes 1 nine-inch pie
Recipe Summary
Yield: Makes 1 nine-inch pie
Yield: Makes 1 nine-inch pie
Makes 1 nine-inch pie
Ingredients
Ingredients
- 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)
Directions
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.
Reviews
Add Rating & Review
Reviews
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Add Rating & Review
All Reviews for Pumpkin-Pecan Pie
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Reviews:
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All Reviews for Pumpkin-Pecan Pie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
