Pumpkin Pecan Pie with Cinnamon Whipped Cream
Save this Recipe
Featured in Cookbooks
Pumpkin Pecan Pie with Cinnamon Whipped Cream
The original recipe includes instructions for home-made pie crust, which I tried one year, then decided it's not worth the mess. Maybe I'll revisit it one day when I have a bigger kitchen and a KitchenAid. This year, I made it with canned pumpkin puree, but 2 cups of homemade puree can be substituted, and any sweet winter squash would work great. These portions are for a 10-inch springform.
Yield: 1 10-inch pie
-
2
prepared store-bought pie crusts for a 9-inch pie (you'll use about 1 ½ pie crusts; reserve the rest for another use)
- 1 - 15
-
½
cup firmly packed dark brown sugar
- 3
-
2
large eggs, beaten until frothy
- 2
-
2
tablespoons unsalted butter, softened
- 2
- ½
- ½
- ½
- 1
- ⅔
- ¾
-
2
large eggs
-
1 ½
tablespoons unsalted butter, melted
-
2
generous teaspoons vanilla extract
- 1
- 1
- 1
- 1
- 2
- 1
- 1
Pumpkin Filling: In a medium bowl, thoroughly combine all ingredients.
Pecan Syrup: In a medium bowl, thoroughly combine all ingredients.
Preheat oven to 325°F. Grease a 10-inch springform cake pan. Take pie crust out of packaging; allow to come to room temperature, then unfold.
Carefully place the dough in the greased cake pan. (If this isn't happening: Cut away pieces of the dough a bit at a time, and press them together against the bottom and sides of the pan to assemble the crust. Make sure there are no openings). Press firmly in place and trim the edges. Chill for 15 minutes.
Pour pumpkin filling into crust; spread evenly. Gently pour pecan filling over pumpkin filling. Bake until a knife inserted in the center comes out clean, about 1 hour and 30 minutes.
Meanwhile, prepare cinnamon whipped cream. Using electric mixer, beat in a medium bowl until soft peaks form.
Remove pie from oven, allow to cool. Run a knife around the edges of the pie, between crust and pan, to separate it from the pan before releasing the clasp. Slice and serve with cinnamon whipped cream.
From cdrier
Posted 1 year ago
Sounds good but time consuming, Woould like to know if it worth it.
Cdrier
From tannazie
Posted 12 months ago
you know cdrier, i’m very lazy, and it works for me! it’s actually not that complicated, especially with store-bought crust. You just dump together the pumpkin mixture, dump together the pecan mixture, dump it all into the pie crust, and bake! (ok, maybe a little more complicated than that, but not much!)
Sign-in to comment on this recipe.
The Cook
Recipe Roll
- Pumpkin Pecan Pie with Cinnamon Whipped Cream
From Carla
Posted 1 year ago
Sounds delicious! Will be trying it!!