Recipe from Penzeys Spices
INGREDIENTS:
- 11/2 sticks butter, room temperature (3/4 cup)
- 11/2 Cups flour
- 1 TB. sugar
- 1/2 tsp. salt
- 3-5 TB. milk
Pie Crust
- 1 16 oz. can pumpkin (not pie filling)
- 3/4 Cup sugar
- 1/2 tsp. salt
- 1 tsp. CINNAMON
- 1/2 tsp. GROUND ALLSPICE
- 1/2 tsp. PURE VANILLA EXTRACT
- 2 large eggs
Pumpkin Layer
- 1 Cup white corn syrup
- 1 Cup dark brown sugar
- 1/3 Cup melted butter
- 1 tsp. PURE VANILLA EXTRACT
- 3 large eggs, slightly beaten
- 2 Cups chopped pecans
Pecan Layer
Crust: Using a fork or your fingers, mix the butter with the flour, sugar and salt until it looks likes peas and crumbles. Drizzle the milk in bit by bit, using the fork or a spoon to blend the crust until it just sticks together. Divide the dough in half and pat into discs. Cover in plastic wrap and chill for 30 minutes before rolling out. On a well-floured surface, roll the discs from the center to the outer edges with a well-floured rolling pin. Add more flour if needed. Roll until the circles are larger than your pie pans. Gently ease the crusts into the pans.
Pumpkin Layer: Prepare the pumpkin layer while the crust dough is chilling. Preheat oven to 350°. In a mixing bowl, beat together the pumpkin, sugar, salt, CINNAMON, ALLSPICE and VANILLA until well mixed. Add the eggs and beat until combined. Divide the pumpkin mixture evenly between the two crust-lined pie plates. Bake at 350° for 15 minutes. Check the pies by jiggling them gently. You don’t want the pies to be completely set, you want them to still be slightly under-baked but not runny. Remove from the oven and let cool while you make the pecan layer.
Pecan Layer: In a mixing bowl, combine the corn syrup, brown sugar, butter and VANILLA. Mix well. Add the eggs and mix to combine. Fold in the pecans. Divide the pecan mixture between the two pies and return them to the 350° oven. Bake for 45 minutes.
Pumpkin Layer: Prepare the pumpkin layer while the crust dough is chilling. Preheat oven to 350°. In a mixing bowl, beat together the pumpkin, sugar, salt, CINNAMON, ALLSPICE and VANILLA until well mixed. Add the eggs and beat until combined. Divide the pumpkin mixture evenly between the two crust-lined pie plates. Bake at 350° for 15 minutes. Check the pies by jiggling them gently. You don’t want the pies to be completely set, you want them to still be slightly under-baked but not runny. Remove from the oven and let cool while you make the pecan layer.
Pecan Layer: In a mixing bowl, combine the corn syrup, brown sugar, butter and VANILLA. Mix well. Add the eggs and mix to combine. Fold in the pecans. Divide the pecan mixture between the two pies and return them to the 350° oven. Bake for 45 minutes.
Baking time: 15 + 45 minutes = 60 minutes total
Serves: 16-24 (2 pies)
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