PUMPKIN PECAN PIE

Pumpkin Pecan Pie is a delightful fusion of two classic fall desserts: pumpkin pie and pecan pie. This pie has a creamy, spiced pumpkin base topped with a rich, crunchy layer of pecan pie filling, making it the perfect indulgence for your Thanksgiving table or any fall gathering. The combination of textures and flavors will surely impress!

Ingredients:

For the Pumpkin Layer:

• 1 unbaked 9-inch pie crust (store-bought or homemade)
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup evaporated milk (or heavy cream)
• 1 teaspoon vanilla extract

For the Pecan Layer:

• 1/2 cup light corn syrup (or maple syrup)
• 1/2 cup packed brown sugar
• 2 large eggs
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1 1/2 cups pecan halves or chopped pecans

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C).
2. Prepare the pie crust: Roll out the pie crust and place it into a 9-inch pie dish. Trim and crimp the edges. Set aside.
3. Make the pumpkin layer: In a large bowl, whisk together the pumpkin puree, sugar, cinnamon, ginger, nutmeg, cloves, salt, eggs, evaporated milk (or cream), and vanilla extract until smooth. Pour the pumpkin mixture into the prepared pie crust and spread it evenly.
4. Partially bake the pumpkin layer: Place the pie in the preheated oven and bake for 20 minutes. This partial bake helps set the pumpkin layer before adding the pecan topping.
5. Prepare the pecan layer: While the pumpkin layer bakes, whisk together the corn syrup (or maple syrup), brown sugar, eggs, melted butter, and vanilla extract in a medium bowl. Stir in the pecan halves or chopped pecans.
6. Add the pecan layer: After the pumpkin layer has partially baked, carefully spoon the pecan mixture over the top of the pumpkin layer. Make sure the pecans are evenly distributed.
7. Bake the pie: Return the pie to the oven and bake for an additional 30-40 minutes, or until the pecan topping is set and the pie is slightly jiggly in the center.
8. Cool and serve: Let the pie cool completely on a wire rack before slicing. This will allow the layers to set properly. Serve with whipped cream or vanilla ice cream for an extra indulgent treat.

This Pumpkin Pecan Pie combines the best of both worlds—creamy spiced pumpkin and rich, caramelized pecan topping—making it a must-have for fall celebrations. Enjoy!