Pumpkin Pecan Pie

I know what you’re probably thinking. Pumpkin pie? Didn’t she just tell us all how much she doesn’t like pumpkin pie? Besides, isn’t pumpkin week over? And you’re right! You’re absolutely right. And yet, here I am, sharing a recipe for pumpkin pecan pie with you. Some things can’t be explained.

Actually, this has a very simple explanation.  I volunteered to participate in a holiday baking recipe exchange with some other bloggers. I was assigned a partner (hi Wendy!) and we exchanged recipes, planning to write about them on our blogs. Literally minutes after I published my post declaring my dislike of pumpkin pie to the world, I received the email telling me my recipe: Pumpkin Pecan Pie. I laughed. I announced on twitter that I had to make a pumpkin pie and I don’t even like pumpkin pie. I made the pie anyway, and then I gave it to my dad. Everyone was happy.

I did taste the pie, but since it’s been years since I even tasted pumpkin pie, I can’t say too much about it. I thought the pecans were a great addition, especially for people like me who have a problem with the texture of pumpkin pie in general.  If I made it again, I would add in some sort of spices – like cinnamon, or pumpkin pie spice. My dad didn’t say much about it, other than it was good. But he went back for another piece a few hours later, so I think that’s a pretty good sign.

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Pumpkin Pecan Pie

Ingredients:

Pie:
1 cup pumpkin (cooked, pureed)
3/4 cup light corn syrup
1 cup pecans, chopped
3 eggs
1/3 cup brown sugar
1/4 cup butter (softened)
1 tsp vanilla
1/2 tsp salt
1 9-inch unbaked pie shell
Reddi-Wip

Pie Crust
1 cup all purpose flour
1/2 tsp salt
1/3 cup plus 1 Tbsp shortening (or 1/3 cup lard)
2-3 Tbsp ice cold water

Directions:

Pie:
Preheat oven to 350. Place all filling ingredients together in a bowl. Beat with electric mixer until smooth. Pour into the pie shell and bake for 45-55 minutes, or until set. Serve with Reddi-Wip.

Pie Crust:
Measure flour and salt into bowl. Cut in shortening thoroughly. Sprinkle in water, 1 Tbsp at a time, mixing until all flour is moistened and dough almost cleans side of bowl (1 to 2 tsps of water can be added if needed.)

Gather dough into ball; shape into flattened round on lightly floured surface. Roll the dough 2 inches larger than the inverted pie pan. Fold pastry into quarters; unfold and ease into pan. Trim overhanging edge of pastry 1 inch from rim of pan and flute the edges.

from The Local Cook (aka my friend Wendy)

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I was compensated for participating in the Holiday Baking recipe exchange. All thoughts and opinions are my own.

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19 Responses to “Pumpkin Pecan Pie”

  1. 1

    Estela @ Weekly Bite — November 22, 2010 @ 1:54 am

    Yum! I should make this. I'm suppose to make one pumpkin and one pecan pie. With this I get the best of both worlds!

  2. 2

    Wendy (The Local Cook) — November 22, 2010 @ 3:32 am

    I'm glad you had fun with the challenge-sorry it ended up being pumpkin! I loved your gratin recipe.

  3. 3

    iwillrunforchocolate — November 22, 2010 @ 1:45 pm

    Combining two of the best holiday pies? Genius.

  4. 4

    TJ — November 22, 2010 @ 3:03 pm

    Kudos to you for pulling through with the challenge, though. Even if you didn't care for it that much, you still made it, and it sounds very very yummy.

  5. 5

    happywhennothungry — November 22, 2010 @ 3:39 pm

    I'm not a huge pumpkin pie fan either, but this looks delicious! Thanks for sharing :-)

  6. 6

    Rachel @ The Avid Appetite — November 22, 2010 @ 4:13 pm

    Love pumpkin pie and pecan pie! So I think I'd probably love this…

  7. 7

    Danielle — November 22, 2010 @ 4:19 pm

    I don't think I like pumpkin pie either, but I like anything pumpkin flavored(: My dad would love this, he loves old fashioned pies. I'll have to make it soon.

  8. 8

    Katerina — November 22, 2010 @ 4:48 pm

    That looks like a great pie. I am sure your dad knew exactly what he was doing.

  9. 9

    Barbara — November 22, 2010 @ 6:23 pm

    That's funny, Megan! I do love pumpkin anything, but have never made a pie with pecans and pumpkin. Looks great!

  10. 10

    CaSaundraLeigh — November 22, 2010 @ 7:12 pm

    That's funny that all of a sudden you got a pumpkin pie recipe–at least you went into it with a good attitude :-) I am not a fan of either pecan or pumpkin pie, but who knows, maybe the combo would be good!

  11. 11

    Lauren — November 22, 2010 @ 7:20 pm

    What a fantastic hybrid of two classic Thanksgiving pies!

  12. 12

    Viv — November 23, 2010 @ 12:32 am

    hehe i dunno how i'd feel about making something i dont like to eat! but thankfully you've got your dad to finish it off for you! :)

  13. 13

    Paige is Running Around Normal — November 23, 2010 @ 12:36 am

    That pie looks delicious!!

  14. 14

    Barbara Bakes — November 23, 2010 @ 1:25 am

    My husband loves pumpkin and pecan pie. How great to combined the two.

  15. 15

    Jessica @ bake me away! — November 23, 2010 @ 4:47 am

    haha, I don't really like pumpkin or pecan pie! Seems like this would be a great solution to those who like both, though. :)

  16. 16

    Beth — November 23, 2010 @ 8:43 am

    I do like pumpkin pie, and this is another recipe to add to my repertoire. Thanks!

  17. 17

    Lindsey — November 23, 2010 @ 11:14 am

    I would have never thought to add pecans to pumpkin pie but it actually sounds pretty awesome!

  18. 18

    Emma — November 24, 2010 @ 1:48 am

    Great combo! Glad your dad liked it :)

  19. 19

    SavoringTime in the Kitchen — November 28, 2010 @ 11:59 pm

    Why have I never thought to add pecans to pumpkin pie! I love both – together they must be wonderful. I'm saving this recipe!

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