pumpkin pecan pie
why are we choosing between the two when we could be having it all??
hey hi hello!
Welcome back to bake chats and we’ve gotta another recipe coming in right under the wire. At this point you’ve probably already have the ingredients to make a pumpkin pie and/or a pecan pie. Here’s the thing, you don’t have to choose between one of the other and you don’t have to fuss around with making two separate pies, especially with so much other prep going on this week. It’s time to marry these two pies into one very delicious happy medium.
Combining these two iconic pies into one eliminates every gripe I’ve ever had with them on their. Because for me, the thing about a pumpkin pie is that it’s very one note and this is coming from someone who loves nothing more than a creamy custardy dessert. A pumpkin pie yearns for texture, a little crunch. In the same vein of textures, pecan pies are just a big, goopy, way to sweet mess to me. I’m sorry to my great grandma but when I’d see that pecan pie come out I’d die a little inside. So this recipe is here to address *and fix* everything I dislike about these pies when they stand alone.
For starters with the pumpkin pie, all that water in the puree gets in the way of the filling actually being creamy and delish. So, we cook out the water from a can of Libby’s to help with the texture but also amplify the pumpkin flavor. The amount of pumpkin goes from being 425 grams down to about 200. That’s 225 grams of water straight messing with the textures of our pies. Then I like to use my pumpkin spice 2.0 blend from Burlap and Barrel here because the addition of cardamom and grains of paradise really uplift the earthy notes of the pumpkin. Which, this spice has since been discontinued, but you can add a touch of ground cardamom and grains of paradise to your favorite blend for an added boost of flavor. This next bit, you’re gonna have to stick with me but a little olive oil in the custard. I KNOW I KNOW but the peppered grassy notes from olive oil, coupled with the earthier spices and the pumpkin. IT WORKS. That extra bit of fat also lends itself to and ultra silky texture.
Now for the pecan portion of this pie. For starters we’re going for a coconutless german chocolate filling for the vibe. Cooking down butter, half and half, brown sugar, an egg yolk, a decent hit of salt with the pecan pieces. Texturally a much better goo for the pecan bit of this pie. It’s also something you’re gonna cook down on the stove top and pour over the set and chilled layer of pumpkin pie instead of baking it again. I love that for us. We also add a little cocoa powder, it’s gonna balance some of that sweetness and pairs so well with the olive oil in the pumpkin custard.
Now, for the crust. Once again you’re sticking with me when I say a little bit of olive oil in there. Right right, okay one, a little bump of flavor that rounds out whats going on inside the crust. But, also, until this year I have alway struggled with pie dough. Until I decided I was gonna buck up and conquer it. But, so so so many of you told me you also struggle with it especially in the roll out. The little bit of olive oil, okay because it’s still a majority butter as our fat source, but that bit of olive oil in the crust helps so much with the extensibility of the dough. Which makes it easier to roll out and less prone to cracking. If you don’t trust and believe me though, you can also use your own favorite pie crust, or use a store bought one :)
Today’s recipe is brought to you in collaboration with Smash Kitchen highlighting their new line of oils and contains affiliate links, which if you click and purchase from I receive compensation at no additional cost to you.
‘Nuff of the yip yappin, let’s get to it xx
PUMPCAN PIE, get it? oK… WELL, I think I’m cleve
PUMPKIN PECAN PIE
Run of show:
Here are some tips for timing the making of this pie, since certain pieces of components happen while other things are being par baked off!
Start with the pie dough, and this can be done DAYS in advance. Wrap and store in the fridge if using within 3 days and in the freezer if you’re holding on to her for longer.
Cooking the water off the pumpkin puree can also happen in advance, giving it ample time to cool back down and avoid a heat transfer scrambling the eggs in the custard. You can do this step either a couple days ahead of prepping this pie OR if you’re resting the dough for just an hour after mixing- that’s also a great time to prep the puree. Since you want the custard to come together ideally in those last few minutes of the pie crust parbaking off.
Giving your pumpkin pie layer an hour or two to chill at room temp before adding the pecan layer is ideal. But, you can also bake that pie the night before, chill it overnight and add the choco pecan layer a few hours before serving since it is no bake after all. The more set the pumpkin layer is, the easier time you’ll have layering the two fillings.
TOOLS:
Mixing bowls
Rolling pin, french pin preferred
9” pie aluminum plate
Rubber spatula
Whisk
Small offset spatula
OLIVE OIL PIE CRUST
This’ll make enough for 2 9” single crust pies. You’ll use one for this recipe (unless of course ya double it). Use the rest for another pie on your list. Or freeze the dough for a later date. Wrap it tightly, label it and you can be ahead of the game come time December pie making :) Just let it thaw in the fridge overnight before going to use.
INGREDIENTS
425 grams all purpose flour
2 tablespoons dark brown
1 teaspoon diamond crystal kosher salt
226 grams unsalted butter, cold and cubed
75 grams good quality extra virgin olive oil, like Smash Kitchen’s Classic Extra Virgin Olive Oil
100 grams ice cold water
DIRECTIONS
In a medium bowl combine the 425 grams all purpose flour, 2 tablespoons dark brown sugar and 1 teaspoon kosher salt. Whisk to evenly combine everything.
To the dries add your 226 grams cold cubed butter. Use your hands to quickly toss the butter in the flour mixture until it’s evenly coated. Then using your pointer fingers and thumbs, press the butter into the flour. Firmly squeeze on the butter cubes until they become flat little shards. Working on every bit of butter and tossing intermittently to break things up and keep the butter coated in flour. Work the butter until 95% of it is the size of peas with the occasional larger piece. If the butter starts to get too warm, you can throw the whole bowl in the fridge or freezer to cool down as well.
You can also do this step in the food processor. Pulsing until the butter until it’s the correct size. With this batch size, you might have to cut the butter in in 2 batches depending on the size of your processor. But, I still recommend doing the next step by hand to get a feel for the dough.
Once all the butter has been cut into the flour add the 75 grams of olive oil, working it in by hand. I like to use my hands as claws to toss all the olive oil in, until. the flour butter mixture is evenly coated.
To the crust you’ll begin to add the 100 grams of ice cold water. Start by adding about 85 grams of the water at first working it in until the dough begin to hydrate. As I mentioned earlier, you might find you need more or less water depending on your flours. If you press a bit of the dough in your hand and it fully crumbles it needs a little more water. Add 1 teaspoon at a time until it reaches a shaggy consistency with a few dry pockets (these will get worked in in a minute). Also being careful not to over hydrate. If you’re like girl what, this video from Benjamin the Baker will help you with the visual cues to look for :)
Turn the dough out on to a clean work surface. Very gently knead the dough into a a cohesive mass and shape it into a a roughly 8”x8” square. Using a bench knife cut the dough into 4 equal pieces- cutting down the middle and across the axis. Stack all 4 pieces of pie dough onto each other and press down until the dough is about a half inch thick aiming to keep a rectangular shape. Cut the dough in half, each piece will be for their own respective pie. Wrap each piece of the dough in plastic wrap and store in the fridge a minimum of 2 hours before rolling out.
Once the dough has had a chance to relax, its time to roll it out. Set the dough out on a lightly floured surface, and give the top a little sprinkle of flour too. Start rolling the dough out into a circle, giving the dough a quarter every two passes or so of the rolling pin,, flouring the work bench and surface of the dough as needed. You should be aiming to get the crust to an 11” round
Lightly flour the top of the dough and roll it around your rolling pin to move it to the pie plate starting at one end and unrolling into the tin. Gently move the dough to fit the pie plate, making sure to get it down into the corners. You want to lift and push the dough down to reach the angles of the pie pate rather then stretching it down- that will promote shrinkage later which we do not want!!
Using kitchen shears you can clean up the edges of the dough to make sharp round edges. But you’ll tuck the overhang over the edge of the dough under itself to create a double lipped crust. Crimp it however you’d like, I opt for the classic 3 finger pinch.
Throw the pie dough back in the fridge to firm up for 20-30 minutes before you bake it off. If you’re shaping it way head of time, be sure to wrap it in plastic wrap to keep it from drying out.
While the pie crust chills, preheat the oven to 400F.
Dock the bottom of the pie crust with a fork creating small holes for steam to escape. Cover the interior of the pie with a crumpled and smoothed piece of parchment paper (this help the paper more evenly cover the crust). Fill with pie weights, dried beans, or rice.
Bake the pie crust for 20 minutes before removing the parchment paper and weights. Docking the pie with a fork once again and return to the oven to bake for another 5-8 minutes. The crust should begin to take on some color but not fully bake.
While the crust bakes you can work on the pumpkin filling as it’s ideal for it to be poured into a still warm crust.
Once your crust is done par baking, drop the oven temp to 345F.
PUMPKIN CUSTARD PIE FILLING
INGREDIENTS
1-15 ounce can Libby’s pumpkin puree
150 grams dark brown sugar
100 grams egg (approx 2 large eggs)
40 grams good quality extra virgin olive oil, like Smash Kitchen’s Extra Virgin Olive Oil
1 1/2 teaspoons pumpkin pie spice
3/4 teaspoon diamond crystal kosher salt
345 grams heavy cream
DIRECTIONS
Have the oven heated to 345F.
To a medium saucepan you’ll add the contents of the 15 oz can of pumpkin puree. We’re cooking off all the extra water in the puree. Place the saucepan over medium heat, stirring frequently to avoid scorching, you’re just gonna let this go until it begins to thicken and darken in color. Should take around 10 minutes. You’re looking to have 200-215 grams of concentrated pumpkin by the end of this.
Move the pumpkin concentrate to a medium mixing bowl allowing it to cool for 10-15 minutes before adding the rest of the ingredients.
Once the pumpkin has had a chance to chill, add the 150 grams of dark brown sugar- whisking to combine. To that mixture add the 2 large eggs, 40 grams olive oil, 1 1/2 teaspoons pumpkin pie spice, 3/4 teaspoon kosher salt and whisk until homogenous.
Finally, whisk in the 345 grams heavy cream until full combined.
Pour the custard into your par baked pie crust.
Bake in the center of your at 345F for 40 minutes before dropping the temp to 325F and baking for another 10-15 minutes. The pie is done when the filling is set but still has a slight wobble, not jiggle to it.
Remove to the oven and allow to cool for a minimum of one hour before topping with the chocolate pecan filling.
CHOCOLATE PECAN FILLING
INGREDIENTS
120 grams half and half
65 grams dark brown sugar
1 tablespoon dutched cocoa powder
1/4 teaspoon diamond crystal kosher salt
1 large egg yolk (should be 20 grams)
30 grams unsalted butter
150 grams toasted pecan pieces
DIRECTIONS
In a small saucepan combine the 120 grams half and half, 65 grams dark brown sugar, 1 tablespoon cocoa powder, 1/4 teaspoon kosher salt and one large egg yolk. Whisk to evenly combine. Place over medium-low heat.
Stir the mixture with a rubber spatula constantly as it begins to warm up. Once warmed add in the 30 grams unsalted butter and 150 grams toasted pecan pieces.
Continue to stir the mixture as it beings to thicken. Cook the mixture to 185F.
Carefully layer the pecan filling over the set pumpkin pie layer, using a small offset spatula to smooth it out to an even layer.
Allow the pie to chill in the fridge overnight to fully set.
Slice and serve straight from the fridge and with a sprinkle of flakey salt, should that tickle your fancy.
Till next time <333
