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Pumpkin Pecan Pie

This recipe is from the Centerville Pie Co., with locations at 1671 Route 28 in Centerville and at the Barnstable Municipal Airport at 480 Barnstable Road in Hyannis.

Pumpkin Pecan Pie, Centerville Pie Co

Pumpkin Pecan Pie

Course: Desserts
Servings: 8 slices

Ingredients

To make the 9 inch pie crust:

  • 1 - 1/4 cups Flour
  • 1/2 tsp Salt
  • 1/2 cup Butter chilled
  • 4-5 tbsp Ice Water

To toast the pecans:

  • 1 tsp Cinnamon
  • 1 tbsp Sugar
  • 1/2 cup Pecans

To make the pie filling:

  • 3/4 cup Sugar
  • 1 tsp Cinnamon
  • 1/2 tsp Salt
  • 1/4 tsp Cloves ground
  • 1/4 tsp Nutmeg
  • 2 large Eggs
  • 1 (15oz can) Pumpkin Puree
  • additional Pecans halves for decoration

Instructions

To make the 9 inch pie crust:

  • Place flour, salt and butter in the bowl of a mixer and pulse until little pebbles form. Then start to gradually add ice water until you arrive at the consistency you need to form a small ball. Be careful to add ice water slowly so you don’t add too much. Do not overwork the dough. Shape dough into a ball and flatten slightly. Flour your work surface and rolling pin. Roll the pie dough out into a 12 inch circle. Fold

To toast the pecans:

  • Preheat oven to 350°. Combine the cinnamon and sugar. Toss pecans in the cinnamon and sugar to coat. Place pecans on a parchment-lined baking sheet and bake for 10 minutes. Set aside.

To make the pie filling:

  • Preheat oven to 350°. Place toasted pecans on the bottom of the uncooked pie crust. Combine all pie ingredients and pour over the pecans.
  • Bake for about 45 minutes or until the center still jiggles the size of a nickel. (It will continue to cook on the cooling rack.) Place additional pecans around the rim of the pie for decorations.
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