Pumpkin pecan pie
I used to have a really hard time choosing which dessert(s) to eat at Thanksgiving. No, this isn鈥檛 an issue of moderation: it鈥檚 an issue of how uncomfortably full I鈥檓 willing to feel! There鈥檚 pumpkin pie, pecan pie,听,听, pumpkin custard, ice cream, more turkey, rolls with butter and jam, sweet potatoes 鈥� I mean, really: how do you choose?
The main battle always came down between pumpkin and pecan. For years I though 鈥淥h, it鈥檚 Thanksgiving: that means pumpkin pie!鈥� but then I realized: 鈥淥MG I really LOVE pecan pie!鈥� And thus, the dilemma was born. A few years ago I decided, since everyone knows good + good = fantastic, to mash them together. Pumpkin + Pecan. In one pie.
No, this is not revolutionary. People have done it before. People will do it again. Hopefully with this recipe, since I鈥檝e now deemed it perfect. After many rounds of trying to make it perfect, I really think this one succeeds! My objective was to have a pie with the taste of pumpkin, but the texture of pecan (and some pecan flavor, duh, since it鈥檚 amazing), AND NO GOO. I鈥檝e said it聽, and I will say it again: I cannot stand a gooey pecan pie. I much prefer pecans to be present throughout the entire pie, giving it structure, texture, and so much more flavor.
Seriously, put this on your 鈥渕ust make for Thanksgiving鈥� list this year! It鈥檚 a crowd-pleaser, and will let you put an end to your Thanksgiving dessert debate.
Pumpkin pecan pie
1
3 large eggs
1/2 cup light corn syrup
3/4 cup packed light-brown sugar
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup pumpkin puree
2 teaspoons pumpkin-pie spice
1/2 cup half-and-half
3+ cups pecan halves
1. Prepare a pie pan with the crust, and place it in the refrigerator. Or use a ready-made crust.
2. Preheat the oven to 375 degrees F.
3. Combine all ingredients except for pecans, stirring until completely incorporated. Chop 2 to 2 1/2 cups pecans, and mix into the batter. Pour the mixture into the (chilled) pie crust, and top with a layer of whole pecans. Bake for 45-55 minutes. The center should be mildly jiggly, but not very, when you take it out of the oven.
4. Let cool before you cut, unless you want a runny pie! Serve with whipped cream.
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