Sunday, December 1, 2013

Pumpkin Pecan Pie

Happy Thanksgiving!  My guess is most readers ate either pumpkin or pecan pie Thursday (or maybe a slice of each).  We combined the best of both Thanksgiving favorites with the classic creamy pumpkin pie topped with the crunch of toasted sugary pecans.  Something to keep in your back pocket for Christmas or next year's Thanksgiving celebration.
Pumpkin Pecan Pie (adapted from Southern Food)
makes 2 pies

2 1/2 cups flour
1 stick chilled butter cut into cubes
1 teaspoon salt
6 tablespoons of ice water

Pumpkin Filling
2 15 ounce cans of pumpkin puree
2 cans evaporated milk
2 beaten eggs
1 cup sugar
1 tablespoon cinnamon
1 teaspoon ground ginger
1 teaspoon nutmeg (less if you're using fresh)
1/2 teaspoon cloves

Pecan Topping
1 1/3 cups corn syrup
1 cup sugar
4 beaten eggs
4 tablespoons melted butter
2 teaspoons vanilla
3 cups coarsely chopped pecans

Preheat oven to 425*F
With clean hands mix or food processor mix together flour and butter.
Once well combined into pea-sized crumbles, add water.
Divide into two balls and roll out on a well floured surface.
Using rolling pin, transfer to two 9-inch pie plates and crimp edge, making the edge slightly taller than the pan.
Mix together ingredients for pie filling.
Pour into pie crusts, being careful not to overfill.  (We had enough extra to make 3 small custards in Pyrex dishes which take about 20 min to bake).
Stir together pecan topping ingredients, folding in pecans last.
Gently spoon half of the pecan topping over each pumpkin pie.
Cover pies with tinfoil and bake for 50-60 minutes until center just jiggles slightly when pie is shaken.
Serve with homemade whipped cream.