Pumpkin Pecan PIe

Flaky crust, creamy pumpkin, and gooey pecan pie - all in one! This double layered pie is sure to be a hit and it's really simple, too. Feel free to use a store bought pie crust to cut down on the prep work, but my recipe here is pretty perfect and not too difficult.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 50

Chill Time 4

Total Time 5 20

Servings servings

Calories 446kcal

Author Karly Campbell

Ingredients

For the crust:

1-1/2 cup cold butter-flavored shortening see notes
3 cups flour
1 teaspoon salt
Pinch of white sugar
1 large egg beaten
5 tablespoons cold water
1 tablespoon distilled white vinegar

For the pumpkin layer:

1 cup pumpkin puree
1 large egg
1/3 cup sugar
2 teaspoons pumpkin pie spice

For the pecan layer:

2 large eggs
2/3 cup light corn syrup
1/2 cup brown sugar
3 tablespoons melted butter
1 teaspoon vanilla
1 1/4 cups pecan halves

Instructions

For the crust:

To make the crust, dump the shortening, flour, salt, and sugar into a large bowl and work it together with a pastry cutter until you have coarse crumbs. Alternately, combine this in a food processor fitted with the dough blade.
Pour in the egg, water, and vinegar and stir until just combined. If using a food processor, pulse until just combined, being careful not to overmix. The mixture should just hold when pinched together. Overmixing the dough will cause a tough crust.
Seperate into 2 balls of dough and flatten into a disc. Wrap in plastic wrap and place one disc in the refrigerator for 30 minutes. Wrap the second disc in foil and freeze for another pie for up to 3 months.
Once chilled, roll one disc of dough out on a floured surface to fit a 9 inch deep dish pie plate. Place in the pie plate and crimp the edges, as desired.

For the pumpkin layer:

Whisk together all of the ingredients in a mixing bowl until well combined.
Pour the pumpkin mixture into the prepared pie crust.

For the pecan layer:

Whisk together everything but the pecans until well combined and smooth. Stir in the pecans.
Pour the pecan mixture over the pumpkin layer.

To bake:

Use a pie shield or foil to protect the edges of the pie crust from burning.
Bake in a 350 degree preheated oven for 50 minutes or until a knife inserted near the center comes out clean.
Let cool on the counter for one hour and then transfer to the refrigerator to chill for 3 hours or until cold.

Video

Notes

Shortening: Shortening gives the pie crust that flaky texture we're looking for, but doesn't offer much in the way of flavor. Butter flavored shortening will give it a buttery taste. Alternately, you may use 3/4 cup of shortening and 3/4 of cold cubed butter. Place the shortening in the refrigerator for 30 minutes before using, for best results.

Nutrition