Pumpkin Pecan Pie

Recipe - Gourmet Garage Corporate

Pumpkin Pecan Pie

Prep Time40 Minutes

Servings12

Cook Time60 Minutes

Ingredients

1 ¼ cups Bowl & Basket all purpose flour, plus more for rolling

1 tbsp Bowl & Basket granulated sugar

¾ cup (1 1/2 stick) Bowl & Basket Unsalted Butter butter, 1 stick cold and ½ stick melted

¼ cup ice cold water

1 ¾ cup Bowl & Basket Pumpkin puree

1 can Bowl & Basket sweetened condensed milk

1 ½ cups Bowl & Basket dark brown sugar, divided

2 large Bowl & Basket eggs

2 cups Bowl & Basket chopped pecans, divided

1 ½ tsp Bowl & Basket ground cinnamon

½ tsp Bowl & Basket salt

½ tsp Bowl & Basket ground nutmeg

¼ tsp Bowl & Basket ground allspice

¼ tsp Bowl & Basket ground cloves

Directions

First, make the pie crust: combine flour, sugar and salt in a large bowl. Use a pastry cutter or two knives to cut in the ½ cup cold butter until no piece of butter is bigger than about a pea. Slowly stir in ice water, one tablespoon at a time, until dough comes together. Shape dough into a ball and lightly flour a work surface for rolling.
Roll dough out into a 12 inch circle that is about ⅛ inch thick. Carefully transfer dough to a 9 inch pie dish and press into the bottom and up the sides of the dish. Leave ½ inch of pie dough extending the pie dish for crimping and trim off any excess. Crimp as desired, using either fingers or the tines of a fork for a design. Refrigerate dough if not baking right away.
When ready to bake, preheat the oven to 425 degrees. Place a piece of parchment paper in the center and top with either pie weights or dried beans (this keeps the pie crust from puffing up during the initial bake). Par bake the pie crust for 10-15 minutes or until it no longer looks raw and has browned slightly. Remove from the oven, remove pie weights, and let cool while you prepare the filling.
Combine the pumpkin puree, condensed milk, ½ cup of the brown sugar, eggs and spices in a large bowl and beat until smooth, about 1-2 minutes. Set aside.
Combine 1 cup chopped pecans and ¼ cup brown sugar in a small bowl until well mixed. Sprinkle this over the bottom of the par-baked crust. Pour pumpkin pie mixture over the top of the pecan mixture.
Bake pie for 15 minutes at 425, then reduce the heat to 350 and bake for 25 more minutes. While baking, combine the final remaining 1 cup of chopped pecans with ¼ brown sugar and 4 tbsp melted butter until well combined.
Gently remove pie from the oven and top with this pecan mixture, then return to the oven to cook for an additional 10-15 minutes or until topping is bubbly and pie no longer wiggles. Remove pie from oven and let cool completely before refrigerating for at least 2 hours to set up before serving.

Note: you can substitute the homemade pastry crust with one of our frozen pie crusts if desired! Par bake the crust(follow directions on package) and then continue with the recipe as written at step 4

40 minutes

Prep Time

60 minutes

Cook Time

Servings

Directions

First, make the pie crust: combine flour, sugar and salt in a large bowl. Use a pastry cutter or two knives to cut in the ½ cup cold butter until no piece of butter is bigger than about a pea. Slowly stir in ice water, one tablespoon at a time, until dough comes together. Shape dough into a ball and lightly flour a work surface for rolling.
Roll dough out into a 12 inch circle that is about ⅛ inch thick. Carefully transfer dough to a 9 inch pie dish and press into the bottom and up the sides of the dish. Leave ½ inch of pie dough extending the pie dish for crimping and trim off any excess. Crimp as desired, using either fingers or the tines of a fork for a design. Refrigerate dough if not baking right away.
When ready to bake, preheat the oven to 425 degrees. Place a piece of parchment paper in the center and top with either pie weights or dried beans (this keeps the pie crust from puffing up during the initial bake). Par bake the pie crust for 10-15 minutes or until it no longer looks raw and has browned slightly. Remove from the oven, remove pie weights, and let cool while you prepare the filling.
Combine the pumpkin puree, condensed milk, ½ cup of the brown sugar, eggs and spices in a large bowl and beat until smooth, about 1-2 minutes. Set aside.
Combine 1 cup chopped pecans and ¼ cup brown sugar in a small bowl until well mixed. Sprinkle this over the bottom of the par-baked crust. Pour pumpkin pie mixture over the top of the pecan mixture.
Bake pie for 15 minutes at 425, then reduce the heat to 350 and bake for 25 more minutes. While baking, combine the final remaining 1 cup of chopped pecans with ¼ brown sugar and 4 tbsp melted butter until well combined.
Gently remove pie from the oven and top with this pecan mixture, then return to the oven to cook for an additional 10-15 minutes or until topping is bubbly and pie no longer wiggles. Remove pie from oven and let cool completely before refrigerating for at least 2 hours to set up before serving.