It was probably the easiest pie I've ever made. And that's not because I've made some killer pies in my day, but because this pie took minutes to throw together. Sometimes 'easy' doesn't always have the flavors to back it up, but this pie is a delicious exception.
I love pumpkin pie, and pecan pie has always been one of my guilty pleasures. So putting them together was just delightful chaos. The familiar creamy pumpkin layer with the sticky (yet firm) candied pecan layer is far too much to ever walk away from. Other than a couple slices, Ryan and I ate this entire pie. That's just how we do things. Ryan won't gain a single pound. I, on the other hand, will need to squeeze in an extra run or two. Pronto.
Two pies in one?
It was worth every bite, I tell you.
Pumpkin Pecan Pie
Prepared refrigerated pie dough (I prefer homemade, and lay it down raw).
1 C pure pumpkin
1/3 C sugar
1 large egg
1 T pumpkin pie spice
2/3 C light corn syrup (it's pecan pie for crying out loud, don't give me that face).
1/2 C sugar
2 large eggs
3 T butter, melted
1/2 t vanilla
1 C pecan halves
1. Preheat oven to 350 degrees.
2. Cover greased pie tin/glass dish with refrigerated/prepared pie dough. Poke holes with a fork in bottom of crust.
3. Pumpkin Layer: Combine pumpkin, sugar, egg and pumpkin pie spice in medium bowl. Stir well and spread over bottom of uncooked pie shell.
4. Pecan layer: Combine corn syrup, sugar, eggs, butter and vanilla in same bowl, stir in nuts. Spoon over pumpkin layer.
5. Bake for 50 minutes or until knife/toothpick inserted in center comes out clean. Cool on a wire rack. Let set for a few hours before serving (I usually pop mine in the fridge overnight).
Recipe Source: Very Best Baking