Pumpkin Pecan Recipe

Make crust dough

In a medium bowl whisk together 1.25 cups flour, 2 tablespoons packed brown sugar, and 1 teaspoon salt. Add 6 tablespoons cold cubed butter. Using a pastry cutter or your fingertips, cut the butter into the flour until mixture resembles coarse crumbs with pea-sized pieces.

Sprinkle 1 to 2 tablespoons ice water over the mixture, tossing with a fork after each tablespoon, until the dough just holds together when pressed. Avoid adding too much water.

Form the dough into a flat disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes while you prepare the filling and topping. If short on time, 15 minutes will help but a longer chill yields flakier crust.

Preheat oven to 375°F (190°C). Lightly flour a work surface and roll the chilled dough to about 1/8-inch thickness into a 9-inch round. Transfer to a 9-inch pie dish or tart pan, trim/patch edges, and crimp as desired. Prick the bottom lightly with a fork.

Line the crust with parchment and fill with pie weights or dried beans. Blind bake for 12 minutes. Remove weights and parchment and bake 5 more minutes until the crust is just set and beginning to color. Remove from oven and set aside to cool slightly.

Prepare filling

In a medium bowl whisk together 1 cup pumpkin puree, 1/2 cup heavy cream, and 1 large egg until smooth.

Add 1/2 cup granulated sugar, 2 tablespoons brown sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon salt, and 1 teaspoon vanilla extract. Whisk until sugars are dissolved and mixture is uniform.

Pour the pumpkin filling into the partially baked crust and smooth the top with a spatula. Tap the pie gently on the counter to release any air bubbles.

Return the pie to the oven and bake at 375°F (190°C) for 25–30 minutes, or until the center is mostly set (it will still have a slight wobble). If the crust begins to brown too quickly, cover the edges with foil.

Remove the pie from the oven and allow it to cool on a rack for 15 minutes before adding the pecan topping.

Make pecan topping

While the pie bakes, combine 3/4 cup chopped pecans, 2 tablespoons melted butter, 2 tablespoons light corn syrup (or maple syrup), 2 tablespoons brown sugar, and a pinch of salt in a small bowl. Stir until the pecans are evenly coated and the sugar begins to dissolve.

After the pie has baked the initial 25–30 minutes and cooled for 15 minutes, sprinkle or spoon the pecan mixture evenly over the pumpkin surface. Press gently so the topping adheres.

Return the pie to the oven and bake for an additional 8–10 minutes at 375°F (190°C), until the topping is glossy and pecans are toasted. Watch closely in the last few minutes to prevent burning.

Remove from oven and cool on a rack for at least 1 hour to allow the filling to set completely. For best slices, chill in the refrigerator for 2 hours before serving.

Before serving, dust the edges lightly with 1 tablespoon powdered sugar if desired and serve slices with whipped cream (about 1/2 cup total for the pie).

Store any leftovers covered in the refrigerator for up to 4 days. Bring to room temperature or warm gently before serving if preferred.