Pumpkin Pecan Pie

This is a brilliant marriage two fall classics: pecan pie and pumpkin pie. If you like pumpkin pie and you like pecan pie then this pie is going to knock your socks of! If you aim to impress your holiday guests this year, this pie will not disappoint.

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Servings: 12

Prep Time: 00:00

Cook Time: 00:00

Pie Crust (makes one 10” pie crust)

1 - 1/2 cups all purpose flour, sifted

1/2 teaspoon salt

6 tablespoons butter, cubed, very cold

3 tablespoons lard (or shortening), very cold

3 - 4 tablespoons of ice cold water

Pumpkin Pie Filling

1 cup pumpkin puree

1/4 cup cream

1/2 cup brown sugar

1 whole egg

1 egg yolk

1 teaspoon pumpkin pie spice (store-bought or homemade)

1/4 teaspoon salt

1 teaspoon vanilla extract

Pecan Pie Filling

4 tablespoons

1 tablespoon flour

3/4 cup brown sugar

1/3 cup white sugar

1/4 teaspoon salt

2 tablespoons cream

1 whole eggs

1 egg yolks

1 tsp white vinegar

1 tsp vanilla extract

1/2 cup chopped pecans (toasting in 1t butter first in a skillet until fragrant improves flavor)

additional pecan halves


1Combine salt and flour in the food processor and pulse a few times.

2Add butter and lard (or shortening) and pulse about 20 times.

3Add the water 1T at a time while the food processor runs. Add just enough that it starts to come together and form a ball.

4Turn it onto a floured surface and roll into a ball. Flatten into a disk and wrap in plastic wrap and chill for at least 30 minutes before using.

5Combine all pumpkin pie filling ingredients in a medium bowl and stir until incorporated. Refrigerate.

6For the pecan pie filling, wisk together flour, brown sugar, white sugar and salt in a medium bowl.

7In a small bowl, mix the cream with the whole eggs, egg yolks, vinegar and vanilla.

8Add the wet ingredients to the dry ingredients and mix well.

9Add melted butter and mix until combined.

10Fold in chopped pecans.

11Roll out chilled pie crust, place in pie pan, trim excess and finish the edges however you prefer.

12Add pumpkin pie filling, bake for 10 minutes at 350, add pecan pie filling gently on top, bake an additional 30-40 minutes or until only the very center jiggles (no larger than a silver dollar).

13Allow to cool completely before serving. Optionally, Serve with whipped cream or vanilla ice cream and pecan pieces to garnish.

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