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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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
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1/4 cup
granulated sugar
-
1/2 teaspoon
each cinnamon, nutmeg, and ginger
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Pinch of salt
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3
lightly beaten eggs
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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
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1 cup
chopped pecans
-
1/2 cup
pecan halves (optional)
-
Whipped cream for serving (optional)
Directions
- For the pie
-
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
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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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