Pumpkin Pecan Pie | Wolf Gourmet

Combine the best two pies of Thanksgiving into one? Game on. According to an unofficial office survey, the reigning pies of the season are pumpkin and pecan.

How do you go about combining these favorites with distinctly different components? It had to have a homemade crust, of course. Tess, the Wolf Gourmet culinary specialist, went to work with all kinds of combinations. For the crust, her secret weapon is, of all things, vodka! You can’t taste it, but it makes the crust more supple and easy to roll.

The next challenge was combining the gooey goodness of pecan pie and the spiced pumpkin filling everyone loves. Tess opts for cream cheese in the pumpkin layer and a classic combination of spices. Baking the pecan layer first sets the filling up to make the ideal base for the pumpkin layer, and makes an impressive presentation when the pie is served.

Top this mashup of holiday flavors with freshly whipped cream and this riff on two classics will be a Thanksgiving showstopper.

Pumpkin Pecan Pie | Wolf Gourmet
Pumpkin Pecan Pie
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Pumpkin Pecan Pie | Wolf Gourmet
Pumpkin Pecan Pie
  • 1
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Votes: 0
Rating: 0
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Rate this recipe!
Ingredients
Crust
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 1 cup cold unsalted butter cut into cubes, 2 sticks
  • 1 large egg
  • 2 tablespoons cold vodka
  • 2-3 tablespoons ice cold water
Pecan filling
  • 2 tablespoons sugar
  • 1/2 cup dark corn syrup
  • 1/4 teaspoon salt
  • 1 teaspoon all-purpose flour
  • 1 large egg
  • 1/2 teaspoon vanilla
  • 1 cup finely chopped pecans
Pumpkin filling
  • 2 large eggs
  • 4 ounces softened cream cheese
  • 3/4 cup canned pumpkin puree
  • 1/2 teaspoon vanilla extract
  • 2/3 cup firmly packed light brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup chopped pecans for garnish
Instructions
  • n a large bowl or food processor, add flour, salt, sugar, and butter. Using a pastry cutter or your hands, work butter into the dry ingredients until mixture is crumbly, and butter pieces are no larger than pea-sized. If using a food processor, pulse several times. In a liquid measuring cup, combine egg, vodka and 2 tablespoons cold water. Whisk with a fork. Add liquid to dough and mix until dough comes together. If needed, add an additional tablespoon of water. Divide the dough into 2 even balls and flatten into disks. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes or up to 2 days.
  • Preheat oven to Bake 350°F. Roll out one dough disk and transfer to a 9-inch glass pie dish. Set aside other dough disk for later use. Crimp or fold edges of pie crust as desired. Freeze crust for 20 minutes. While crust is chilling, make pecan filling. In a medium bowl, add sugar, corn syrup, salt, flour, egg and vanilla. Stir to combine. Add pecans and stir. Add pecan filling to crust. Bake pie for 30 minutes.
  • While pecan filling is baking, make pumpkin filling. In a large bowl, add all ingredients for pumpkin filling and whisk well to combine. Pour into crust over pecan filling. Sprinkle with chopped pecans
  • Bake until almost set and center is just slightly jiggly, 40-45 minutes. Cover crust with foil collar if browning too quickly. Allow pie to cool completely before serving.
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