Layered Pumpkin Pecan Pie
Pumpkin Pecan Pie combines two popular desserts for both creamy and crunchy textures. Make this recipe for a decadent Thanksgiving treat!
Ingredients
Pumpkin Pecan Pie
- 9 inch deep dish pie
- 2 large eggs
- 15 ounce Can of Pumpkin Puree
- 1 cup evaporated milk
- 14 ounces sweetened condensed milk
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
Pecan Pie Topping
- 1/4 cup sugar
- 1/4 cup brown sugar
- 2 tablespoons cornstarch
- 3/4 cup light corn syrup
- 4 tablespoons unsalted sweet cream butter melted
- 1/2 teaspoon kosher salt
- 2 large eggs lightly beaten
- 1 1/2 cup Chopped Pecans
- 1 teaspoon pure vanilla extract
Instructions
Pumpkin Pie
- Preheat oven to 425°F and place the pie dish onto a cookie sheet
- In a large bowl, combine eggs, pumpkin, milks, salt and spices. Whisk until completely combined.
- Pour the pumpkin pie mixture into the pie crust.
- Bake for 15 minutes, then turn the oven down to 350°F and bake for another 50-60 minutes, or until the pie is set around the edges and a knife inserted near the center comes out clean.
- Allow the pie to cool to room temperature before placing into the fridge to cool, 4 hours to overnight.
Topping
- Combine the sugars, corn starch, corn syrup, butter, salt, and eggs in a medium saucepan. Stir until combined.
- Bring to a boil.
- Remove from heat and stir in 1 1/2 cups of the pecans (reserve 1/4 cup for garnishing) and vanilla.
- Pour the pecan pie mixture into a bowl.
- Let the mixture cool on the counter for 10 minutes and then refrigerate for 1 hour.
- Once the mixture has thickened and the pie has cooled completely and set, scoop the pecan pie mixture onto the top of the pumpkin pie.
- Sprinkle the remaining 1/4 cup of chopped pecans on top.
- Serve and enjoy!
Nutrition
Serving: 1 | Calories: 1784cal | Carbohydrates: 196g | Protein: 25g | Fat: 103g | Saturated Fat: 30g | Cholesterol: 123mg | Sodium: 1342mg | Sugar: 70g | Fiber: 7g | Calcium: 331mg | Iron: 8mg