Pecan Pumpkin Pie

Delicious two layer pie, each with wonderful flavor and texture. Pecan pumpkin pie has pumpkin pie filling for the bottom layer and pecan pie filling for the top layer. Pumpkin puree, egg, granulated sugar, heavy cream, cinnamon, nutmeg and ground ginger comprise the pumpkin layer and are topped with a pecan pie filling made from pecans, egg, corn syrup, sugar, butter, and vanilla extract.

Ingredients -

9” Unbaked Pie Shell

Pumpkin Layer:
1 Large Egg, slightly beaten
1 cup Fresh Pumpkin Puree
1/3 cup Granulated Sugar
1 tablespoon Heavy Cream
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/4 teaspoon Ground Ginger

Pecan Layer:
2 Large Eggs, slightly beaten
2/3 cup Light Corn Syrup
1/2 cup Granulated Sugar
3 tablespoons Butter, melted
1/2 teaspoon Vanilla Extract
1 cup chopped Pecans

Preparation:

1. Preheat oven to 375°F.

Pumpkin Layer:

2. In a large mixing bowl, combine egg, pumpkin puree, sugar, heavy cream, cinnamon, nutmeg and ginger.

3. Spread the pumpkin pie filling evenly over the bottom of the unbaked pie shell.

Pecan Layer:

4. In a medium-mixing bowl, combine eggs, corn syrup, sugar, butter and vanilla extract. Fold in pecans. Spoon pecan pie filling over pumpkin layer.

5. Bake 50-60 minutes, until center of pie is set.

Variations and Recipe Ideas:

Cooking Tip

Pumpkin Puree

Fresh pumpkin puree is always the best choice for pecan pumpkin pie, but it is not always available, so canned is a the logical choice. Pumpkin puree is not pumpkin pie mix , read the label carefully.

Cooking Tip

Heavy Cream

Substitute half-and-half or whole milk for the heavy cream in this recipe, if necessary.