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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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