Delicious Thanksgiving Pie Recipe: Pecan Pumpkin Pie

Thanksgiving is the perfect time to enjoy the warm, comforting flavors of fall. What better way to celebrate than with a pie that combines the best of both worlds: the classic richness of pecan pie and the smooth, spicy goodness of pumpkin pie? This Pecan Pumpkin Pie is sure to become a new favorite at your Thanksgiving table.

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs

• 1/4 cup granulated sugar

• 1/2 cup unsalted butter, melted

For the Pumpkin Layer:

• 1 (15-ounce) can pumpkin puree

• 1 cup heavy cream

• 2/3 cup packed brown sugar

• 2 large eggs

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon salt

• 1 teaspoon vanilla extract

For the Pecan Layer:

• 1 cup light corn syrup

• 1/2 cup granulated sugar

• 3 large eggs

• 1/3 cup unsalted butter, melted

• 1 teaspoon vanilla extract

• 1 1/2 cups pecan halves

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).

2. Prepare the Crust: In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish. Bake for about 10 minutes or until set. Remove from the oven and let it cool while you prepare the fillings.

3. Prepare the Pumpkin Layer: In a large mixing bowl, combine the pumpkin puree, heavy cream, brown sugar, eggs, cinnamon, ginger, cloves, nutmeg, salt, and vanilla extract. Mix until smooth and well combined. Pour the pumpkin mixture into the pre-baked crust and smooth the top with a spatula.

4. Bake the Pumpkin Layer: Bake the pie for about 30 minutes, or until the pumpkin layer is partially set. Remove from the oven and let it cool slightly while you prepare the pecan layer.

5. Prepare the Pecan Layer: In a medium bowl, whisk together the corn syrup, granulated sugar, eggs, melted butter, and vanilla extract until well combined. Stir in the pecan halves. Carefully spoon the pecan mixture over the partially set pumpkin layer.

6. Bake the Pie: Return the pie to the oven and bake for an additional 30-35 minutes, or until the pecan layer is set and golden brown. If the crust or pecans begin to brown too quickly, cover the edges with foil to prevent burning.

7. Cool and Serve: Allow the pie to cool completely on a wire rack. Once cooled, refrigerate for at least 2 hours before serving to allow the flavors to meld and the layers to firm up.

8. Garnish and Enjoy: Before serving, garnish with a dollop of whipped cream and a sprinkle of cinnamon or nutmeg for an extra festive touch.

Tips:

• Make Ahead: This pie can be made a day ahead and stored in the refrigerator. The flavors will develop even more overnight.

• Crust Alternative: If you prefer a traditional pie crust, feel free to use your favorite pie dough recipe instead of the graham cracker crust.

  
  

This Pecan Pumpkin Pie is the perfect blend of two holiday favorites, offering the best of both worlds in one delicious dessert. It's sure to be a hit at your Thanksgiving gathering!

Happy baking and happy Thanksgiving!