Fall

Yankee Magazine’s Pumpkin Pie with Pecan Crunch

November  8, 2016
Photo by James Ransom
Author Notes

If there is any way to make pumpkin pie better, it is to put pecan pie on top—especially when that pecan pie is just a thin layer of sweet crackly topping, broiled on top in minutes. Adapted slightly from Yankee Magazine. —Genius Recipes

  • Serves 8
Ingredients
  • For the pie
  • 1 fully baked 9-inch pie shell (we used Erin McDowell's All-Buttah Pie Crust, also on Food52)
  • 2 cups pumpkin puree
  • 1/4 cup granulated sugar
  • 1/2 teaspoon each cinnamon, nutmeg, and ginger
  • Pinch of salt
  • 3 lightly beaten eggs
  • 1 tablespoon dark rum or bourbon
  • 1/2 cup half-and-half
  • For the pecan crunch
  • 1/2 cup light brown sugar
  • 3 tablespoons melted butter
  • 2 tablespoons heavy cream
  • 1 cup chopped pecans
  • 1/2 cup pecan halves (optional)
  • Whipped cream for serving (optional)
In This Recipe
Directions
  1. For the pie
  2. Combine filling ingredients and pour into pre-baked shell. Bake at 350 degrees for 10 minutes. Turn heat down to 325 degrees and continue to bake until set, about 40 minutes more. Pie is ready when a knife blade inserted 1-1/2 inches in from the edge emerges clean. The center of the pie may still quiver gently. Place on a rack and let cool completely.
  1. For the pecan crunch
  2. Shortly before serving, heat broiler. Combine brown sugar, butter, cream, and chopped nuts and spread over pie. Optionally: Decorate with pecan halves (be sure to nestle them down into the brown sugar mixture). Protect crust rim with a ring of foil and place pie about 6 inches below broiler. Keep oven door ajar. Broil, turning frequently, for about 5 minutes or until topping is dark brown and bubbly (watch carefully!). Again let cool. Serve with whipped cream if desired.

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Review
Genius Recipes

Recipe by: Genius Recipes

Genius recipes surprise us and make us rethink cooking tropes. They're handed down by luminaries of the food world and become their legacy. They get us talking and change the way we cook. And, once we've folded them into our repertoires, they make us feel pretty genius too. Watch for new Genius Recipes every Wednesday morning on our blog, dug up by Food52's Senior Editor Kristen Miglore.