This pie is one of my all-time favorites—the spice and comfort of pumpkin pie with the sweet gooeyness of Pecan Pie. I make it at least three times a year for Canadian Thanksgiving (I am Canadian and live in the US), American Thanksgiving and Christmas.
I do make my own pie dough but it is much easier to use the Pillsbury pre-made pie discs which I do often (much more convenient). They are good and easy and I will often make a quiche with the second one in the package. Warm up the roll of dough a bit so that it unrolls easily. I roll it out slightly to fit my glass pie dish as it is a little bigger than a regular pie dish. When installing into the dish be careful not to stretch the pie dough as it will pull back as it bakes.
Pumpkin Layer (in one bowl)
1 can of pumpkin (15 oz)
2 eggs
1/2 cup sugar
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
Pinch of salt
Mix together with a whisk in a bowl.
Pecan Pie Layer (in another bowl)
1 egg
2 tbsp melted butter
1 tsp vanilla
2/3 cup white sugar
2/3 cup corn syrup (either light or dark – I prefer dark but both work well)
Pinch of salt
1 1/2 cups of pecan pieces, toasted in a 350˚F oven for 5 minutes to bring out their flavor.
Pour the pumpkin filling into the pie shell. Smooth and then pour the pecan filling on top of the pumpkin. I usually pour it over the back of a spatula held close to the pumpkin layer so that it flows over the pumpkin but it doesn’t matter if it mixes a little. It is always delicious.
Bake for 50-60 minutes at 350˚F. Cool and enjoy!!
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