This delicious Pumpkin Pecan Pie takes all the decision-making out of whether to make a pumpkin pie or pecan pie. Creamy pumpkin pie filling topped with sweet crunchy pecans makes this a special holiday treat.
Our family loves the traditional pies that one has around Thanksgiving and Christmas but we can never decide on which one I should bake. My husband’s favorite is Pecan while the rest of us favor Pumpkin Pie. So I decided to try something a little different this year and put our two favorites together – pumpkin pie on the bottom and a bourbon pecan pie on the top. Didn’t know how it was going to turn out but I knew if it did I would make everyone in the family very happy.
I also decided to try a different crust than my norm. This one was made of gingersnaps, adding an extra dash of spicy, and really set the pumpkin flavor over the top.
When I make this pie again,and I certainly will, the only thing I would do different is to chop up the pecans so they weren’t so heavy. They tended to sink into the pie instead of laying on top. Of course, no one seemed to mind that it wasn’t separate and some thought it was better that way. Who knew??
So if you have a family that has more than one favorite, get ready and bake some double deliciousness into one pie dish! Enjoy!
- 1-3/4 cup very finely crushed gingersnaps
- 1/4 cup melted butter
- 2-3 Tablespoons sugar
- 1/4 teaspoon ginger
- 1 15- oz can pure pumpkin puree
- 1 14- oz can evaporated milk
- 2 large eggs
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 Tablespoons butter
- 1/2 cup brown sugar
- 3/8 cup corn syrup
- 1/2 Tablespoon bourbon
- 1 teaspoon vanilla
- 1 cup pecans chopped
- 2 eggs
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Preheat oven to 325 degrees.
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Mix all ingredients together for crust and press into bottom and up sides of pie plate.
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Bake 8 minutes then remove from oven and let cool on wire rack.
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Turn oven up to 350 degrees.
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In a large bowl, mix all ingredients for pumpkin filling until smooth. Pour into cooled pie crust.
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In a small saucepan, bring butter, sugar and corn syrup to a boil and allow to cook for 1 minute.
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Remove from heat and stir in bourbon, vanilla and pecans.
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Cool 5 minutes then add eggs, stirring well.
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Carefully spoon pecan filling on top of pumpkin filling.
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Bake in oven for 50 minutes. Check at about the 30 minute mark to make sure pie is not getting too brown. If so, tent with aluminum foil for remaining baking time.
Don’t miss our No-Stress Thanksgiving series where you get a planner with minute-by-minute instructions to a perfect Thanksgiving feast as well as all the traditional recipes you love for the holidays. Check it out here!
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