Fall

Yankee Magazine’s Pumpkin Pie with Pecan Crunch

by:
November  8, 2016
3.5
2 Ratings
Yankee Magazine’s Pumpkin Pie with Pecan Crunch
Photo by James Ransom
  • Serves 8
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

What You'll Need
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)
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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See what other Food52ers are saying.

  • Seag
    Seag
  • Kristen Miglore
    Kristen Miglore
  • Sneha
    Sneha
  • pamela norwood
    pamela norwood
Genius Recipes

Recipe by: Genius Recipes

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6 Reviews

Sneha
Sneha November 21, 2017
How long and at what temperature should the pie crust be pre-baked for if using the All-Buttah Pie Crust recipe?
 
Kristen M.
Kristen M. November 23, 2017
I'm sorry for the delay, Sneha! If it's not too late, you can follow the rolling and blind-baking instructions Erin included here in steps 1-4 for the same dough: https://food52.com/recipes/46368-asparagus-leek-and-ricotta-quiche
 
Seag
Seag November 13, 2017
What is an alternative to broiling?
 
Kristen M.
Kristen M. November 13, 2017
A kitchen torch is probably the closest alternative. Or you could bake briefly in an oven preheated to the highest possible heat, till the topping melts and browns. You'll still want to watch the crust and protect it from burning.
 
pamela N.
pamela N. November 21, 2016
Can I do the broiling step in advance and re-heat it before serving? I would love to be able to finish the pie the day before Thanksgiving. Thanks!
 
Kristen M.
Kristen M. November 21, 2016
Hi Pamela, yes, this pie is make-ahead friendly—it all just depends on how you want to serve it: warm and gooey or (as I like it) room temp, so you can that classic thin, crystalline top pecan pies get. Which sounds best to you?