A Holiday Pie Dilemma Resolved

Pumpkin pie straight from the oven.

David WilhelmRecipesLeave a Comment

I’m not a big pie guy but during the holiday season there are two that I really love… Pumpkin and Pecan. And not being a big dessert guy either, I don’t normally like to spend a lot of times making desserts, especially since they require following recipes… not my strong suit. So my dilemma was always whether I made a pumpkin pie or a pecan pie but a couple years ago I stumbled across a great recipe for a mash-up of both pies. It took a couple tweaks until I was happy with it but now everyone who I have made it for absolutely loves it so I thought I would share the recipe so you could add it to your holiday table this season. My personal tip to make them even easier to make is to buy Trader Joe’s Pie Crusts.

Trader Joe's Pie Crusts front packaging.

TJ’s Pie Crusts

They are frozen and come two, round rolled up crusts per package that you simply defrost and place into the pie plates. They are made with unbleached flour, butter and milk and are better than any frozen pie shells I have ever tried.

Recipe – Holiday Pumpkin-Pecan Pie

INGREDIENTS
Note: Makes 2 pies

  • 6 each Whole eggs
  • 2 cups Canned pumpkin
  • 2 cups Sugar
  • 1 Tablespoon Pumpkin Pie spices
  • 1 – 1/3 Cup Dark corn syrup
  • 1/3 cup Melted butter
  • 1 Tablespoon Pure Vanilla extract
  • 2 Cups Chopped Pecans, 1/2″ pieces

DIRECTIONS

A can of Faermer's Market Organic Pumpkin

Canned Organic Pumpkin

Prep the pastry into the pie pans and trim any excess. (Note: You can make the pies without pre-baking the crust but I prefer baking them in a 350 degree oven, lined with parchment and dried beans, for about 15 minutes until the bottom of the pan is set and lightly browned. This will give you more of a textural contrast between the filling and the crust which I prefer) Combine 2 eggs, pumpkin, 2/3 cup sugar and spices in bowl and whip until well blended. Pour into the bottom of the two pies and spread evenly on the bottom. In a separate bowl beat the remaining eggs with corn syrup, remaining sugar, butter and vanilla and stir with whip until completely combined.

Pumpkin pie with filling on a table.

Pumpkin pie filling with messy crust… I told you I don’t like to bake.

Next stir in the pecans until coated and then carefully pour the mixture on top of the pumpkin filling in the two pies.

Pumpkin pie prepared and ready for the oven.

Ready for the Oven

Bake at 350 degrees for I hour or until edge of the filling is set. If you have pre-baked the crusts you may have to place foil loosely over the pies to keep the crust from becoming too brown. Cool completely. Dust with powdered sugar and serve with whipped cream.

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