Pecan-Pumpkin Pie
Pecan pumpkin pie built on a jar of spiced pecan-pumpkin butter, eggs, and heavy cream poured into an all-butter homemade crust. Three ingredients in the filling, a smooth, deeply spiced custard out the other side.
YIELD
8 servingsPREP
30 minCOOK
60 minREADY
90 minWhat makes this pecan pumpkin pie unusual is that it leans on a single jarred ingredient to do most of the heavy work. Pecan pumpkin butter, originally a Williams Sonoma specialty, packs all the spiced pumpkin flavor and toasted pecan crunch you’d normally have to layer in yourself. Mixed with three eggs and a cup and a half of heavy cream, it bakes into a custard that’s silkier and less aggressive than standard pumpkin pie.
The homemade crust is worth the time. A standard pat-in-pan pastry: flour, sugar, salt, half a cup of cold cubed butter, and just enough cold water to bring it together. The 2 to 3 hour fridge rest is required for two reasons: the gluten relaxes so the crust rolls without snapping back, and the butter firms up so it stays in distinct layers when it hits the oven.
The two-stage bake at 450°F (230°C) then 350°F (175°C) sets the crust quickly before the wet filling can soak in, then drops to a low temperature so the custard cooks through without curdling.
Chef Tips
- Cut the butter into the flour only until pea-sized granules form. Smaller and the crust loses its flake.
- Add water one tablespoon at a time. Too much makes a tough, leathery crust.
- Pour the filling in last, after the pie shell is fitted and chilled, so the bottom doesn’t go soggy.
- Test for doneness by jiggling the pan. The center should wobble slightly but no longer slosh.
- Serve at room temperature, the flavors flatten when too cold.
Variations
- Make your own pecan pumpkin butter by simmering pumpkin puree, brown sugar, toasted pecans, cinnamon, and ginger until thick.
- Top with a streusel of pecans, brown sugar, and butter for the last 15 minutes of baking for added crunch.
- Stir in 2 tablespoons of bourbon or dark rum for a boozy, fall-forward variation.
Ingredients
Directions
In a bowl sift together flour, sugar and salt.
Cut butter into small cubes and add to flour.
With a pastry blender or 2 knives, cut butter into flour until pea-sized granules form.
Sprinkle 1 tablespoon water over flour and mix slightly.
Add another tablespoon water and mix. Gather dough into a ball, adding a little more water as necessary.
Wrap in plastic and refrigerate for 2 to 3 hours.
Roll out pastry and fit into a 9 inch pie pan.
Preheat oven to 450~.
Beat eggs until well blended, then stir in Pecan Pumpkin Butter and cream.
Pour into unbaked pie shell.
Bake for 15 minutes, reduce heat to 350℉ (180℃) and bake for an additional 40 minutes or until center is just set.
Serve at room temperature.
NOTE: Pecan Pumkin Butter may be purchased at Williams Sonoma and if carefully measured, each jar of the butter will make 2 pies.
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