This delicious Pumpkin Pecan Pie is like two pies in one! Creamy pumpkin pie filling topped with sweet crunchy pecans makes this a special holiday treat.
1teaspoonground cinnamon*see note below for substitution
1teaspoonground ginger
1teaspoonground nutmeg
½teaspoonsalt
Pecan Filling
2Tablespoonsbutter
½cupbrown sugar
⅜cupcorn syrup
½Tablespoonbourbon
1teaspoonvanilla extract
1cuppecanschopped
2largeeggs
Instructions
Gingersnap Crust
Preheat oven to 325 degrees.
Mix gingersnaps, butter, sugar, and ginger together in a medium bowl. Press into the bottom and up the sides of a deep dish pie plate.
Bake 8 minutes then remove from oven and let cool on a wire rack.
Pumpkin Filling
Turn oven up to 350 degrees.
In a large bowl, mix all ingredients for pumpkin filling until smooth. Pour into the cooled pie crust.
Pecan Filling
In a small saucepan, bring butter, sugar and corn syrup to a boil and allow to cook for 1 minute.
Remove from heat and stir in bourbon, vanilla extract and pecans.
Cool 5 minutes then add eggs, stirring well. Note: Let cool sufficiently so that eggs do not curdle when added.
Carefully spoon pecan filling over the top of the pumpkin filling.
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.
Video
Notes
You can substitute 3 teaspoons of pumpkin pie spice for the ground cinnamon, ginger, and nutmeg.