Pumpkin Pecan Pie

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 10/7/2020

Can't decide between pumpkin pie and pecan pie? Have both in this beautiful combination of the two.

1 hr 30 min Prep: 15 min Cook: 1 hr 15 min
Serves: 10 Save

Ingredients (19)

Cornmeal Butter Crust

  • 1 cup All Purpose Flour
  • ½ cup Yellow Cornmeal
  • 2 T Sugar
  • ¼ tsp Salt
  • 7 tsp Unsalted Butter
  • 4 T Water

Pumpkin Filling

  • 1¼ cup Canned Pumpkin Puree
  • ⅓ cup Sugar
  • 1 Egg
  • 2 T Half and Half
  • 2 tsp Vanilla Extract
  • ¾ tsp Pumpkin Pie Spice
  • ¼ tsp Salt

Pecan Filling

  • ¾ cup Light Corn Syrup
  • ⅔ cup Sugar
  • 2 Eggs
  • 2 tsp Vanilla Extract
  • ¼ tsp Salt
  • 1½ cup Pecan Halves

Directions

Cornmeal Butter Crust

  1. Mix flour, cornmeal, sugar and salt in the bowl of a food processor. Add butter and pulse until incorporated. Add water, 1 tablespoon at a time while pulsing, until a ball forms. Remove and wrap with plastic wrap. Chill at least 30 minutes.

  2. Roll dough out on a lightly floured surface with a lightly floured rolling pin into a 14-inch circle. Fit into a 9-inch pie pan, and crimp excess dough around the edges of the pan. Chill at least 15 minutes.

Pie

  1. Preheat the oven to 350F.
  2. 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.
  3. To prepare the pecan filling, combine corn syrup, sugar, eggs, vanilla extract and salt in a bowl; whisk well. Stir in pecans.
  4. 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.

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