The pumpkin cuts the sweetness of the pecan, and the pecans add a lovely crunch to the pumpkin. A great hit at my house!
By the way, don’t be afraid to make your own pie crust. It’s easy: 4 ingredients, 4 minutes. Here’s how.
9-inch unbaked pie crust
3 eggs (1 for pumpkin, 2 for pecan)
1 cup pumpkin
1 cup sugar (1/3 for pumpkin, 2/3 for pecan)
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp allspice
2 TB half-and-half (cream/milk) or whole milk
2/3 cup dark corn syrup (Karo dark)
2 TB melted butter
1/2 tsp vanilla
dash of salt
1 cup pecans
Preheat oven to 425°F.
Coarsely chop the pecans, reserving a few whole pecans if you want to use them for decoration. Place the nuts on a baking sheet and roast for 5-6 minutes. Cool.
Mix 1 egg and 1/3 cup sugar. Mix pumpkin and spices and add to egg mixture, stirring well. Blend in half and half.
Pour this mixture into the pie crust.
In a separate bowl, lightly beat 2 eggs and add 2/3 cup sugar. Stir in corn syrup, melted butter, vanilla, and salt. Add the pecans and mix well.
Pour this mixture on top of the pumpkin base. Arrange decorative pecans on top if you want.
Bake for 10 minutes at 425°F. Lower oven temperature to 350°F and bake for an additional 35-40 minutes. The center should seem partially set but not firm. The filling will firm up as the pie cools. Cool and serve with whipped cream.
Tips from Jane
—What about fresh pumpkin? As my husband says, “Everyone makes a pumpkin pie with fresh pumpkin…once. And only once.”
It’s more work and, in my opinion, no better.
Good canned pumpkin contains one ingredient—pumpkin—and it’s easy to use.
—I used fat-free half-and-half and it worked fine.
—Toasting the pecans brings out the flavor. It’s not essential, so skip it if you’re in a hurry, but it is a nice touch.
—I’m told that you can substitute light corn syrup for a milder flavor, and brown sugar for a more intense caramel flavor.