Pumpkin Pecan Pie

Two layer deep dish pie. Pumpkin mixture spread into deep dish crust and then topped with pecan pie mixture, creating a wonderful fall season treat. Pumpkin pecan pie mixture seasoned with cinnamon, cloves, and vanilla.

Ingredients -

3 Eggs, beaten and divided
1 cup canned Solid-Pack Pumpkin
1 cup Sugar, divided
1/8 teaspoon Ground Cloves 1/4 teaspoon Ground Ginger
1/2 teaspoon Ground Cinnamon
2/3 cup Light Corn Syrup
2 tablespoons Butter, melted
1 teaspoon Vanilla
1 cup coarsely chopped Pecans
1 Deep Dish Pie Crust

Preparation:

1. Preheat oven to 350 F.

2. Combine one of the eggs, pumpkin, 1/3 cup sugar, cloves, ginger, and cinnamon in a small mixing bowl.

3. Spread pumpkin mixture in pi crust.

4. In a medium-sized mixing bowl, combine 2 eggs with corn syrup, 2/3 cup sugar, butter and vanilla. Mix together well. Fold in pecans. Spoon into pie crust over pumpkin mixture. Spread evenly.

5. Bake 50 to 60 minutes.

6. Cool on wire rack.

Variations and Recipe Ideas:

Cooking Tip

Solid-Pack Pumpkin

Canned solid-pack pumpkin is not the same as pumpkin pie filling. The two are not substitutes for each other. Solid-pack pumpkin is pumpkin puree. Fresh pumpkin puree would be a logical and delicious substitute for the canned pumpkin called for in this recipe.

Cooking Tip

12-inch Deep Dish Pie Crust

Place 3 3/4 cups all-purpose flour, 1-1/2 teaspoons salt, and 1-1/2 teaspoons sugar in a food processor; process to combine. Add 3/4 pound unsalted butter (cut into small pieces), and process until mixture resembles coarse meal. Slowly add water through feed tube, with food processor running, until dough holds together. Immediately turn off food processor. Dough should not be crumbly, add a little water if it is. Remove dough from food processor. Place on plastic wrap. Flatten dough into a circle. Wrap completely in plastic. Refrigerate one hour before use.