Pumpkin Pecan Pie Recipe
This pumpkin pecan pie recipe has finely ground pecans in the pumpkin filler that add a nutty flavor to the pie.
This recipe makes enough for 2 pies.
1 1/2 cups all purpose flour
1/4 teaspoon fine salt
1 teaspoon granulated sugar
1/2 cup cold unsalted butter, cut into small pieces
4 to 5 tablespoons ice water
1/2 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup pecans, very finely grated in a blender
2 (16 ounce) cans pumpkin pie filling
1 1/2 cups evaporated milk
1 teaspoon maple syrup
2 eggs, slightly beaten
To make the pie crust, combine the flour, salt, and sugar in a large bowl.
Using a pastry blender, cut the butter into the dry ingredients until it's in pea-size pieces that are slightly yellow in color.
Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together. Add the last tablespoon of ice water if necessary.
Shape the dough into two flat disks, cover with plastic wrap, and refrigerate for at least 30 minutes.
On a well floured surface, roll dough out to fit your pie plates and set aside and make the filling.
Preheat oven to 425 degrees F.
In a large bowl,use and electric mixer to blend together the sugar, cinnamon, salt, finely ground pecans,pumpkin pie filling, evaporated milk, maple syrup and eggs.
Pour into the prepared pie crust.
Bake for 40 to 50 minutes in the preheated oven or until knife inserted in center comes out clean.
Set onto a cooling rack and let cool completely before cutting.
Garnish with pecan halves if desired.
Serve with fresh whipping cream or ice cream.