Pumpkin-Pecan Pie
Kitchen Tested 
- Yield 10 servings
- Prep 15 minutes
- Cook 75 minutes
Can decide between Pumpkin Pie and Pecan Pie? Have both in these beautiful combination of the two.
Mark Boughton/styling: Teresa Blackburn
Ingredients
- 1 -- recipe Cornmeal Butter Crust
- Pumpkin filling:
- 1 1/4 cups solid pack pumpkin
- 1/3 cup sugar
- 1 -- egg
- 2 tablespoons half-and-half
- 2 teaspoons vanilla extract
- 3/4 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- Pecan filling:
- 3/4 cup light corn syrup
- 2/3 cup sugar
- 2 -- eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves
Instructions
- Preheat the oven to 350F.
- To prepare the pumpkin filling, combine pumpkin, sugar, egg, half-and-half, vanilla extract, pumpkin pie spice and salt in a bowl. Whisk until smooth.
- To prepare the pecan filling, combine corn syrup, sugar, eggs, vanilla extract and salt in a bowl; whisk well. Stir in pecans.
- Pour pumpkin filling into bottom of Cornmeal Butter Crust. Gently spoon pecan filling over pumpkin. Bake on a baking sheet 65 to 70 minutes, until the tip of a knife inserted into the center comes out clean. Transfer to a wire rack and let cool 1 hour. Chill at least 3 hours before serving.
Recipe by David Bonom.
