Yankee Magazine’s Pumpkin Pie with Pecan Crunch

By • November 8, 2016 2 Comments

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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

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Serves 8

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
  1. 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.

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)
  1. 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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