A wonderful combination of two Autumn favorites, Pecan Pumpkin Pie is a delight from Chicago, blending the best of New England and The South in one delicious pie.
Pecan Pumpkin Pie
Author: St. Louis Post-Dispatch
Recipe type: Desserts
- 1 single crust pastry for one 9" pie
- 1/3 Cup granulated sugar
- 1 Cup dark or light corn syrup
- 2 Tablespoons dark rum
- 2 Tablespoons unsalted butter
- 3 eggs
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 can pumpkin (15 ounces)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 1/2 Cups pecan halves
- sweetened whipped cream
- Roll pastry dough to fit 9-inch pie plate. Fit into pan; crimp edges.
- Refrigerate while preparing filling. Preheat oven to 300 degrees.
- Put sugar in heavy saucepan. Cook, stirring frequently, over medium heat, until sugar melts and turns medium-brown, about 10 minutes. Add corn syrup; mixture will solidify briefly but keep stirring until it melts and becomes smooth, 5 to 7 minutes. Mix in rum and butter; cook 1 minute.
- Remove from heat; let cool 2 to 3 minutes.
- Mix eggs, vanilla and salt in large bowl. Slowly whisk in hot syrup mixture. Combine pumpkin, cinnamon, cloves and nutmeg in medium bowl. Add 1 1/4 Cups of the syrup mixture to pumpkin mixture. Pour into pie shell.
- Arrange nuts over top; drizzle remaining syrup mixture over pecans. Bake until filling is set and knife inserted in center comes out clean, 55 to 65 minutes.
- Let cool on wire rack. Serve with sweetened whipped cream.
- Yields 1 pie.
Pumpkin pie and pecan pie are both favorites for dinner on Thanksgiving Day. This recipe, adapted by the Chicago Tribune from a now-closed restaurant called the Montana Street Cafe, combines the two.