Every year we plan out our Thanksgiving menus. Turkey, Sides, Appetizers, Beverages, and Desserts! Oh the desserts! We are traditional and make Pumpkin and Pecan Pies. I have thrown in a Chocolate Bourbon Pecan Pie (YUM!).
When I hit the dessert table, I usually take a little bit of everything. (It’s the right thing to do!) But what if two of your favorites were combined. Like Pumpkin Pie married Pecan Pie!!
Well, it happened the other night in my kitchen. A few years ago, Southern Living introduced this little union. And we all lived happily ever after! You need to plan to make this pie the night before serving. It is better when it has time to completely cool and flavors will pop. I have made a few adjustments to the recipe and it is perfection.
Preheat oven to 350°. Sprinkle work surface with powdered sugar. Roll out piecrust, and place on prepared surface. Sprinkle piecrust with chopped pecans. Place wax paper over piecrust and pecans, and lightly roll pecans into crust. Fit piecrust, pecan side up, in a lightly greased 9-inch pie plate; fold edges under, and crimp.
Mix together pumpkin and next 6 ingredients in a large bowl until smooth and well mixed; pour into prepared piecrust.
Bake at 350° for 20 minutes. Remove and shield edges with aluminum foil or crust protector. This will keep your crust from burning. Then bake an additional 25 minutes.
While pie is baking, you will create your pecan streusel topping. This will create the pecan pie element to your pie.
1 cup firmly packed light brown sugar
1/4 cup all-purpose flour
1/4 cup butter, melted
1/2 t pumpkin pie spice
Sing and Dance in the Kitchen 