TINA’S PUMPKIN PECAN PIE // VIDEO

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I’m thankful for my Aunt Tina’s pies.  They’re the kind of pies that sticky fingered children would steal out of window sills. This pie is the centerpiece of all of our Thanksgiving celebrations: it’s spicy and rich, but not heavy, and has a brown sugar butter pecan topping. It’s perfect.  The pumpkin filling is light, not overly dense and thick, and the flavor is spicy in that lovely spice box way.  If you don’t like nuts, your can skip the crust and have a lovely pumpkin pie…but I wouldn’t.  The crust is my favorite part.

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INGREDIENTS

For 1- 9 1/2″ unbaked pie crust (it makes a lot of filling)

Be careful if you’re making a 9″ pie, not to fill it to the very top of the crust. It puffs up a little bit in the oven. So you might have a little extra filling.

3 eggs

1/3 cup of white granulated sugar

1/3 cup of brown sugar

2 cups of canned pumpkin puree

1 teaspoon ground ginger

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

1/4 teaspoon cardamom

pinch of kosher salt

3/4 cup heavy cream

3/4 cup half and half

INGREDIENTS (PECAN TOPPING)

6 tablespoons (3/4 stick) unsalted butter

3/4 cup of brown sugar, packed

1 1/4 cups chopped pecans

DIRECTIONS

Preheat oven to 450.

Beat the eggs and both sugars together until light in color and fluffy (about 3 to 4 minutes if using an electric mixer).  Lightly beat in the pumpkin puree and then the spices. Stir in cream and half and half.

Pour into the pie shell and bake at 450 for about 10 minutes, then reduce heat to 325 and bake for another 45-50 minutes or until filling is just set.  Keep an eye on the crust, as it might get too brown.  If it’s perfectly golden brown but you still have some time left on the filling, cover the edges of the crust with aluminum foil to prevent it from over cooking.

Set the pie aside while you get started on the topping.

To make the pecan topping, stir together the ingredients in a medium pan over medium heat, until the butter is melted. Pour on the warm pie. If you haven’t covered your crust with aluminum foil yet, do it now as the broiler can burn your crust easily. Put the pie under the broiler for just a minute or so, rotating once, until it the sugar bubbles and the pecans are toasted. Cool the pie completely.

INGREDIENTS (CRUST)

 This is a double crust recipe, you can refrigerate for 3 days or freeze the other one for future use

3 3/4 cups all-purpose flour

4 1/2 tablespoons sugar

1 1/2 teaspoon kosher salt

12 ounces unsalted butter, cold, cut into small pieces

3/4 cup ice water

DIRECTIONS

In a food processor or quickly using your fingertips, combine the flour, sugar, salt and butter until the chunks of butter are broken down to the size of peas and the flour feels like wet sand. Add the first 1/4 cup of water and mix until the dough comes together easily. It’s too dry if it immediately clumps apart. Add two tablespoons of water at a time, you can always add more water but not more flour, so careful not to add too much!

Gather the dough into two balls and plop them on top of two sheets of plastic wrap. Loosely wrap up each ball and press down, smooshing the ball into a disc about an inch thick.

Pop them in the fridge for at least 30 minutes while you busy yourself with the filling.

6 thoughts on “TINA’S PUMPKIN PECAN PIE // VIDEO

  1. Mila Clarke

    I LOVE how every image in your videos looks like a perfect photo! I’m also really excited to try this recipe for Thanksgiving this year. I’m on pie duty, and this looks like the perfect one!

    Reply
  2. Stephie Podell

    Thanks so much, but I have one more question! You write above that it’s a “brown sugar butter pecan crust”, and “is your favorite part”. Do I just sub the brown sugar for the white? And how many pecans do I add to it, and do I crush them? Thanks again!

    Reply
    1. TheKitchyKitchen Post author

      The Brown sugar crust is the pecan/brown sugar mixture that goes on top of the pie. Hope that clears it up!

      Reply
  3. Julie

    Wonderful recipe. The only thing I would add would be to pour batter through fine mesh sieve. Pumpkin pie can never be to silky. With all the spices and can pumpkin there are always little bits. I love your website. I read it a few times a week. Keep up the great work

    Reply

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