Be the first to The best of two worlds, this delicious pie combines a layer of pumpkin and a layer of caramel pecan. It may look like a lot of ingredients, but this pie goes together fast and easy, thanks in part to a pre-made pie crust and canned pumpkin.
Prep Time: 10 minutes
Cook Time: 50 minutes
Ingredients:
- Pumpkin Layer:
- 1 unbaked, pre-made 9-inch graham cracker pie crust
- 1 cup pumpkin puree (fresh cooked or canned - NOT pumpkin pie mix)
- 1 large egg, slightly beaten
- 1/4 cup light brown sugar, packed
- 1/4 cup granulated white sugar
- 1 Tablespoon heavy cream or milk
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/8 teaspoon salt
- .
- Pecan Layer:
- 2 large eggs, slightly beaten
- 2/3 cup light corn syrup
- 1/2 cup granulated white sugar
- 3 Tablespoons butter, melted
- 1 teaspoon pure vanilla extract
- 1 cup chopped pecans
Preparation:
Preheat oven to 375 F.
For the Pumpkin Layer:
On medium speed, beat pumpkin, egg, brown sugar, white sugar, cream, cinnamon, allspice, nutmeg, cloves, and salt until smooth and combined.
Spoon over the bottom of the prepared pie shell and smooth into an even layer.
For the Pecan Layer:
Beat corn syrup, eggs, sugar, butter, and vanilla on medium speed until smooth and creamy. Add pecans, stir, and spoon carefully over the pumpkin layer in the crust.
Bake 50 minutes. Cool on a rack to room temperature before slicing to serve.
Yield: 8 to 10 servings
For the Pumpkin Layer:
On medium speed, beat pumpkin, egg, brown sugar, white sugar, cream, cinnamon, allspice, nutmeg, cloves, and salt until smooth and combined.
Spoon over the bottom of the prepared pie shell and smooth into an even layer.
For the Pecan Layer:
Beat corn syrup, eggs, sugar, butter, and vanilla on medium speed until smooth and creamy. Add pecans, stir, and spoon carefully over the pumpkin layer in the crust.
Bake 50 minutes. Cool on a rack to room temperature before slicing to serve.
Yield: 8 to 10 servings
