Last Updated on
There’s nothing quite like the flavors of fall. People look forward all year to caramel apples, pumpkin spice lattes and creamy eggnog.
What better way to celebrate the autumn harvest than with pie? This scrumptious twist on a perennial fall favorite is sure to make your mouth water.
Pecan pie is a time-honored tradition in the South. But you don’t have to come from Dixie to love this pecan pumpkin pie. Let’s look at this inspired fusion of two of the most iconic pies in the world!
Two Bold Autumn Classics
Almost everyone loves pumpkin pie: it’s a perfect mixture of custard, squash and warm seasonings. However, pumpkin pie just doesn’t have as much texture as other fruit pies.
This pecan pumpkin pie recipe changes all that! It bakes a layer of pecan pie filling right over the pumpkin custard. The combination of sweet, crunchy pecans and creamy pumpkin is simply out of this world!
For an even more indulgent dessert, serve this pie piping hot right out of the oven and add a scoop of vanilla ice cream. The decadent combination of flavors, textures and temperatures makes this a dessert for the ages.
Shake It Up, Baby!
One of the things I love to do when baking a pie is play around with different ingredients. I’m always looking for a new twist on an old classic.
There are a lot of variations you can do with pumpkin pie to give it a new life. What can you add to make this pecan pumpkin pie even better?
A Milky Playground
Experiment with adding different kinds of milk. This recipe doesn’t call for any, but adding some in will give it an even richer flavor.
Mixing a can of evaporated milk into your pie filling is a quick, easy option. Even better, try adding sweetened condensed milk instead. This is even creamier than evaporated milk. If you use condensed milk, you can substitute half a cup of sugar for a full cup; you won’t need the extra sweetness!
If you’re really feeling bold, try mixing half evaporated with half condensed. Alternately, you can add a cup of heavy cream instead.
The Spice of Life
I don’t know about you, but I can never get enough cinnamon. So instead of using pumpkin pie spice, I add each of the spices individually to taste.
Traditionally, pumpkin pie spice includes cinnamon, nutmeg, ginger, allspice and cloves. You can also use cardamom for an extra spruce of flavor.
Personally, I don’t think a teaspoon of pumpkin pie spice is enough. I use a teaspoon of cinnamon alone when I make my pies. Of course, you need to think about the preferences of family and friends when spicing the pie.
If you don’t have all of the spices, don’t fret. Cinnamon, nutmeg and cloves are the most important. Try making your own spice blend and see how it tastes compared to a can of spices from the store.
Corn Syrup Substitutes
In most recipes, corn syrup can be easily substituted. But pecan pie is different. Because of the properties of corn syrup, there are no easy substitutions.
However, you can try cutting the corn syrup to 1/3 cup and adding 1/3 cup maple syrup in its place. This will add yet another delicious fall flavor to your pecan pumpkin pie recipe.Print
- 3 eggs
- 1 cup solid pack pumpkin
- ⅓ cup sugar
- 1 teaspoon pumpkin pie spice
- ⅔ cup corn syrup
- ½ cup sugar
- 3 Tablespoons melted butter
- ½ teaspoon vanilla
- 1 cup pecan halves
- 1 unbaked 9-inch pastry shell.
- Stir together 1 slightly beaten egg, pumpkin, ⅓ cup sugar, and pie spice. Spread over bottom of pie shell.
- Combine 2 beaten eggs, corn syrup, ½ cup sugar, butter and vanilla. Stir in nuts. Spoon over pumpkin mixture.
- Bake in moderate oven (350°F) 50 minutes or until filling is set.