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Pecan pumpkin pie Add to ...

Pumpkin pie taken to new heights. Serve with ice cream or whipped cream. Do not use pumpkin pie filling for this pie.

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  • Servings: 6

1 cup coarsely chopped pecans

3 eggs, beaten

1 14 oz (398 mL) can cooked pumpkin

3/4 cup packed brown sugar

1/2 cup corn syrup

1/2 cup whipping cream

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon salt

2 teaspoons lemon juice

1 unbaked 9-inch tart shell

CANDIED PECANS

1 cup pecan halves

1/2 cup sugar

1/2 cup water

SHORTCRUST PASTRY

1 1/2 cups all purpose flour

1/2 tsp salt

1/2 cup butter, cut in 8 pieces

3 tbsp cold water

1 tsp lemon juice

Method

Preheat oven to 350 F.

Place pecans on a baking sheet and bake for 8 minutes or until toasted. Set aside to cool.

In a large bowl, combine eggs, pumpkin, sugar, corn syrup, whipping cream, vanilla spices and salt and whisk until smooth. Stir in pecans. Pour filling into tart shell and bake for 55 to 60 minutes or until filling is slightly puffed and set. Garnish warm pie with Lightly Candied Pecans if desired.

CANDIED PECANS

Preheat oven to 350 F.

Combine, sugar and water in a pot. Stir and bring to boil. Boil 3 minutes or until slightly syrupy. Add pecan toss to coat, remove from syrup with a slotted spoon, place flat side down in a single layer on a parchment-lined baking sheet and bake for 10 minutes, or until pecans are toasted. Let cool on baking sheet.

SHORTCRUST PASTRY

Combine flour and salt. Cut in butter using your hands or a pastry cutter until mixture resembles small peas. Sprinkle over water and lemon juice and gather flour into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Unwrap and place on a floured board. Roll out to desired size.

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