it's a Pumpkin Pie that's underneath a Pecan Pie AND it's oh so yummy. What a good combination!!
Pecan/Pumpkin Pie....the ultimate in Alliteration.
Pumpkin Filling
2 c cooked pumpkin purée (I used one can.)
1/4 c firmly packed light brown sugar
2 T sugar
1 extra-large egg, beaten well
1 T heavy cream
1 T butter
1 T vanilla extract
1/4 t salt
1/4 t cinnamon
Pinch of allspice
Pinch of nutmeg
Pecan Syrup
1/2 c sugar
3/4 c maple syrup (darker is better here)
2 extra-large eggs
1 1/2 T butter, melted
2 t vanilla
1 pinch salt
1 pinch cinnamon
3/4 c pecan pieces
Pumpkin Filling
Combine all the ingredients thoroughly in a medium bowl; set aside.
Pecan Syrup
Combine all the ingredients thoroughly in a medium bowl; set aside.
Assembly
Preheat the oven to 325°F. Using my Butter Pie Crust (I didn’t use this crust, I used my old standby made with Crisco and flour.) recipe, prepare a 10″ pie plate with an uncooked crust (I use my 9 1/2″ Pyrex deep-dish plate).
Spoon the filling into the pan, spreading evenly to distribute. Gently pour the pecan syrup on top. Bake until a knife inserted in the center comes out clean, about 1 hour and 45 minutes. Cool and serve.
BUTTER PIE CRUST
Butter really does make the best pie crusts. The secret is keeping the dough cold and working it as little as possible.
Makes one 8” – 10” double crust pie.
2 1/2 c flour
1 t sugar
1/2 t salt
1 c (2 sticks) cold unsalted butter, grated
1/4 – 1/2 c ice water (fill a cup with water & add a few ice cubes; the colder the water the better)
Grate butter into food processor bowl. Add flour, sugar, and salt; blend in processor, using on/off turns, until coarse meal forms. 1/4 c water. Using on/off turns, blend just until moist clumps form, adding more water by 1/2 tablespoonfuls if dough is dry. Gather dough into ball; divide in half and flatten into 2 disks. Wrap in plastic; refrigerate at least 1 hour. If you can, chill the piecrust after rolling out and before baking.
Enjoy!