Are you ready to take your Thanksgiving dessert game to the next level? Forget choosing between pecan and pumpkin pie – why not have the best of both worlds? This incredible recipe combines the nutty richness of pecan pie with the warm spice of pumpkin pie, creating a truly unforgettable autumnal treat. It's surprisingly easy to make, perfect for both novice bakers and seasoned pros, and guaranteed to impress your family and friends. Get ready to dive into this delicious and satisfying homemade pie! This easy recipe offers a healthy twist on classic pie recipes, making it a guilt-free indulgence for your quick dinner.
Ingredients:
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- ¼ cup ice water
For the Filling:
- 1 (15-ounce) can pumpkin puree
- 1 (12-ounce) can evaporated milk
- 2 large eggs
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup pecan halves
Instructions:
Make the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the chilled butter and use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
- Chill: Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.
- Roll and bake: On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork. Blind bake for 15 minutes at 375°F (190°C) using pie weights or dried beans to prevent bubbling.
Make the Filling and Assemble:
- Whisk wet ingredients: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, ginger, cloves, nutmeg, and salt until smooth.
- Stir in pecans: Gently stir in the pecan halves.
- Pour into crust: Pour the filling into the pre-baked pie crust.
- Bake: Bake for 50-60 minutes, or until a knife inserted near the center comes out clean. The edges should be set and the center slightly jiggly.
- Cool: Let the pie cool completely on a wire rack before serving. This allows the filling to set properly.
Tips for the Best Pecan Pumpkin Pie:
- Use good quality ingredients: The flavor of your pie will be greatly enhanced by using high-quality pumpkin puree, spices, and pecans.
- Don't overbake: Overbaking can result in a dry pie. Start checking for doneness around 50 minutes.
- Let it cool: Patience is key! Allowing the pie to cool completely ensures a firm, sliceable pie.
- Make it ahead: This pie can be made a day or two in advance, making it perfect for holiday gatherings.
Variations:
- Spiced it up: Add a pinch of cayenne pepper for a touch of warmth.
- Chocolate Swirl: Melt some dark chocolate and drizzle it over the filling before baking for a decadent twist.
- Different Nuts: Substitute walnuts or pecans for a different flavor profile.
Nutritional Information (per serving, approximate):
- Calories: 350-400
- Fat: 20-25g
- Saturated Fat: 10-15g
- Cholesterol: 80-100mg
- Carbohydrates: 40-45g
- Sugar: 30-35g
- Protein: 5-7g
Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.
This pecan and pumpkin pie recipe is a delicious and impressive dessert that's perfect for any occasion. Enjoy the delightful combination of flavors and textures! It's a guaranteed crowd-pleaser, a true testament to the magic of homemade cooking, and a wonderful addition to your repertoire of best recipes.