Pumpkin Pecan Pie…

Oh my, did I ever goof!! I ruined an entire batch of a wonderful dessert. Ohhhh, yes I did. But more about that in a minute.

My favorite Thanksgiving dessert is this pie. I love this pie. I only make it at Thanksgiving even though I love it so much. It would be dangerous to make it more than once a year. It is so rich and sweet. It’s decadent. Did I mention that I love this pie?? Now, I am not a huge pumpkin fan. I like my pumpkin bread…..only mine… and well….that’s it for the pumpkin. But one year I made a pumpkin pie and a pecan pie for Thanksgiving dessert. My son in law (at the time), was putting his pecan pie on top of his pumpkin pie. I tried it too and I was in heaven. The combination was deeeeeeeelicious. So I experimented. It’s pretty much your basic pecan pie, with some pumpkin spread on the pie crust before adding the pecan pie filling. It’s a subtle taste of pumpkin. Your first bite is like “hmmmmm, ok, it’s not just a pecan pie….what is this stuff??”

You just have to try this!!!!!!!

Ok, so you want to hear about my big goof?  Wasted ingredients….all that butter, pecans….corn syrup…oh big sigh. I ended up making 2 of these pies. I ruined the first one. I mean, it smelled great….it looked beautiful….I could hardly wait to dig in. I waited….and waited for 4 long hours. (not enough time) Cooling time ya know?  I ever so gently cut a nice slice. Fork met pie…pie in mouth. Holy crap!!! YUCK. What in the heck! That is when I noticed the measuring cup full of sugar, on the counter. I forgot to add the sugar!!!!! How in the world do you forget to add sugar. I am a baker…..and I failed. My, my, my…oh my pie. Oh my crappy pie! I just couldn’t believe it. It was ruined. After uttering some pretty bad words, I started over. 😦 Please don’t forget the sugar.

punkinpecan1 punkinpecan2

punkinpecan3 punkinpecan4

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look at all that yummy, sticky, gooey stuff!

Pumpkin Pecan Pie

1 unbaked pie crust

1 cup pumpkin (canned)
1/2 tsp cinnamon or pumpkin pie spice
1 tablespoon sugar

1 cup sugar
2 tablespoons brown sugar
3 eggs
1 cup corn syrup
1/2 tsp salt
1 tsp vanilla
1/3 cup melted butter
1 cup minced toasted pecans

Preheat oven to 350. Line a deep pie plate with your unbaked crust and set aside. In a small bowl, mix together pumpkin, cinnamon and 1 tablespoon sugar. Spread this pumpkin mixture on the bottom of your pie crust. Sprinkle the nuts all over the pumpkin.

In a bowl, whisk together the 1 cup sugar, brown sugar, eggs, corn syrup, salt, vanilla, melted butter . Pour it into the pie plate on top of the nuts. Bake for 50-60 minutes. But check it at 45 minutes, since oven temps vary.  It should only slightly jiggle when you take it out of the oven.

Now for the bad news…you have to let it cool for hours….like 6 hours minimum. Maybe even over night. But trust me, the wait will be worth it.

 

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