Why this recipe works:
The idea of combining two of our favorite holiday desserts—pumpkin pie and pecan pie—into one holiday recipe was pretty appealing. To make it a reality, we sweetened our filling with evaporated milk and dark brown sugar. We got rid of any stringiness by whirling the filling in a food… read more
The idea of combining two of our favorite holiday desserts—pumpkin pie and pecan pie—into one holiday recipe was pretty appealing. To make it a reality, we sweetened our filling with evaporated milk and dark brown sugar. We got rid of any stringiness by whirling the filling in a food processor, and cooking it on the stovetop evaporated any excess moisture that threatened to make our Pumpkin-Praline Pie recipe runny.less
Serves 8 to 10
Use your favorite pie dough recipe or, for a convenient option, use one sheet of Pillsbury Just Unroll! Pie Crusts, available in the refrigerator biscuit section of your supermarket.
- 1 (9-inch) pie shell, chilled in pie plate for 30 minutes
- 1 (15-ounce) can pumpkin puree
- 3/4 cup packed dark brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- pinch ground cloves
- 1/2 teaspoon salt
- 1 cup evaporated milk
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup finely chopped pecans
- 1 teaspoon vanilla extract
- 2 teaspoons granulated sugar
- 2 teaspoons dark corn syrup
- 1/2 cup packed dark brown sugar
- pinch salt
1. For the pie shell: Adjust oven rack to middle position and heat oven to 350 degrees. Line pie shell with foil, cover with 2 cups pie weights (pennies or dried beans are fine, too), and bake until dough under foil dries out, 20 to 25 minutes. Remove foil and weights, poke crust several times with fork, and continue to bake until firmly set and lightly browned, 10 to 15 minutes. Remove pie shell from oven (keep oven on) and set aside. (Shell can be cooled, wrapped tightly in plastic, and stored at room temperature for 1 day.)
2. For the filling: Puree pumpkin, brown sugar, spices, and salt in food processor until smooth, about 1 minute. Cook mixture in large saucepan over medium-high heat until sputtering and thickened, about 4 minutes, and remove from heat. Meanwhile, put pie shell back in oven to warm.
3. Whisk evaporated milk into pumpkin mixture, then whisk in eggs and vanilla. Pour filling into warmed pie shell and bake until filling is puffed and cracked around edges and center barely jiggles when pie is shaken, about 35 minutes.
4. For the topping: While pie is baking, toss pecans, brown sugar, and salt in bowl. Add corn syrup and vanilla, using fingers to ensure that ingredients are well blended.
5. Scatter topping evenly over puffed filling and sprinkle with granulated sugar. Bake until pecans are fragrant and topping is bubbling around edges, about 10 minutes. Cool pie completely on wire rack, at least 2 hours. (Pie can be refrigerated for up to 2 days.) Serve pie at room temperature.