2 holiday pies in 1: Pumpkin-Pecan Pie

     This is one of the recipes we included in a fall pie class for the Salina Public Library.

     In my estimation it is the perfect holiday pie -- creamy pumpkin mixed with crunchy nuts; the best of two traditional pies! 

     Photos are from our "Easy as Pie" class held at the Masonic Kitchen For Rent. 
    A current schedule of our cooking classes in listed under the COOKING CLASS tab located at the top of this page.

Pecan-topped Pumpkin Pie      Makes one 9" pie

Filling

2 eggs 


2/3 cup lightly packed brown sugar

1/2 teaspoon salt 



1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger


1 (15 oz.) can pumpkin pie filling (be sure it is plain pumpkin without  added sugar & spices)

1 (½ oz.) can evaporated milk

One 9” unbaked pie shell

1.  Preheat oven to 425°.

2.  Break eggs into a large bowl. Beat until blended. Stir in brown sugar, salt and spices until evenly blended. Then add pumpkin and milk, stirring until blended.

3.  Pour pumpkin mixture into the unbaked pie shell.

4.  Bake on bottom rack of oven just until crust is golden around edges, about 10 to 12 minutes. Reduce heat to 325° and continue baking until pumpkin filling seems set in center when lightly jiggled, about 45 to 50 minutes more. Add topping (recipe follows) the last 5 to 8 minutes that the pie is in the oven.

5.  Cool on a cooling rack; refrigerate until ready to serve.

Topping

1/2 cup chopped pecans

2 tablespoons packed brown sugar

1 tablespoon soft butter 

Mix all above ingredients together thoroughly. (Start with a spatula and then use your fingers to make sure the nuts do not clump together.)

In this version of the pie, I distributed the pecan topping over the entire surface of the pie;
in the one below,  cinnamon-sugar topped pie crust cutouts were added.

I used spring-loaded pie cut out cutters to cut pumpkin, leaf and acorn shapes from leftover pie dough. These were sprinkled lightly with cinnamon-sugar mixture and baked in a 400° oven for just about 6 to 10 minutes. The baked cutouts were added to the baked and cooled pie.

Recipe without photos . . .

Pecan-topped Pumpkin Pie      Makes one 9" pie 

Filling

2 eggs 


2/3 cup lightly packed brown sugar 

1/2 teaspoon salt 



1 teaspoon ground cinnamon 

1/4 teaspoon ground nutmeg 

1/4 teaspoon ground ginger


1 (15 oz.) can pumpkin (if using canned pumpkin be sure it is plain pumpkin & does not contain sugar & spices)

1 (12 ½ oz.) can evaporated milk

One 9” unbaked pie shell

1.  Preheat oven to 425°. 

2.  Break eggs into a large bowl. Beat until blended. Stir in brown sugar, salt and spices until evenly blended. Then add pumpkin and milk, stirring until blended

3.  Pour pumpkin mixture into the unbaked pie shell.

4.  Bake on bottom rack of oven just until crust is golden around edges, about 10 to 12 minutes. Reduce heat to 325° and continue baking until pumpkin filling seems set in center when lightly jiggled, about 45 to 50 minutes more. Add topping (recipe follows) the last 5 to 8 minutes that the pie is in the oven. 

5.  Cool on a cooling rack; refrigerate until ready to serve.

Topping

1/2 cup chopped pecans

2 tablespoons packed brown sugar

1 tablespoon soft butter 

Mix all above ingredients together thoroughly. (Start with a spatula and then use your fingers to make sure the nuts do not clump together.)