Classic Pumpkin Pecan Pie

by Diana Rattray

Why make two pies when you can have the best of both worlds in one pie? Unless you’re cooking for a crowd, this pumpkin pecan pie is all you need—it’s the perfect layered combination of crunchy pecan pie and smooth, perfectly spiced pumpkin custard.

Whether for a big Thanksgiving or Christmas dinner or a potluck event, you might want to make two pies—one to enjoy right away and another to freeze for later. If you have a favorite blend of spices for pumpkin pie, feel free to use them instead of the suggested spice ingredients.

How To Blind Bake (or Par-Bake) a Pie Crust

To avoid a soggy bottom crust, I like to make this pie with a partially baked homemade crust. To partially bake your pie shell, follow these instructions. If using a purchased pie crust or pastry, follow the directions on the package.

To blind bake a homemade crust, heat the oven to 400 F. Line a chilled prepared pie crust with a 15-inch sheet of parchment paper or foil (leave some overhang so it will be easy to remove the weights later) and fill the pie with pie weights or dry beans. The weights will keep the pie shell bottom and sides from bubbling up as it bakes without a filling. Bake it with the weights for about 15 minutes and then remove the pie weights and paper or foil. Reduce the oven temperature to 375 F. For a partially baked pie, bake for about 6 to 8 minutes longer, or until just lightly browned. For a fully baked pie crust, bake it for 15 to 18 minutes, or until golden brown. Check after a few minutes and prick any bubbles that might pop up.

Can I Store Pumpkin Pie on the Counter?

Pies rich in eggs, such as pumpkin, pecan, and custard, must be kept refrigerated after they are cooled. A pumpkin pecan pie will last for up to 4 days properly stored in the refrigerator.

Recipe Tip

If you aren’t par baking the crust, bake it at 425 F on the lowest oven rack for 10 minutes, then reduce the oven temperature to 350 and continue baking for about 35 to 40 minutes.

How To Store

• Cover the leftover pumpkin pecan pie and store it in the refrigerator for up to 4 days or freeze well-wrapped portions of pie for up to 3 months.
• Alternatively, wrap the whole pie in plastic wrap and foil and freeze it for up to 3 months. To thaw, transfer the pie to the fridge and let it thaw overnight. Bring it to room temperature before serving.

Variations

• Use any leftover pastry to decorate the top of the pie. Cut out leaf, star, or pumpkin shapes and place them on the pie; brush the pastry pieces with an egg wash and bake as directed.
• Use pecan halves instead of chopped pecans.

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