Serves8 to 10
- Active time:45 min
- Start to finish:4 1/2 hr (includes making dough and cooling)
November 2003
At the end of Thanksgiving dinner, most guests will take a small slice of pumpkin pie and a small slice of pecan pie, so we’ve saved you the trouble of making both by rolling them into one delicious dessert.
For pumpkin filling
-
3/4
cup
canned solid-pack pumpkin
-
2
tablespoons
packed light brown sugar
-
1
large egg, lightly beaten
-
2
tablespoons
sour cream
-
1/8
teaspoon
cinnamon
-
1/8
teaspoon
freshly grated nutmeg
For pecan layer
-
3/4
cup
light corn syrup
-
1/2
cup
packed light brown sugar
-
3
large eggs, lightly beaten
-
3
tablespoons
unsalted butter, melted and cooled
-
2
teaspoons
vanilla
-
1/4
teaspoon
finely grated fresh lemon zest
-
1 1/2
teaspoons
fresh lemon juice
-
1/4
teaspoon
salt
-
1 1/3
cups
pecans (5 1/2 oz), chopped if desired
-
Special equipment:
pie weights or raw rice
Make pie shell:
-
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round (1/8 inch thick), then fit into a 9-inch glass or metal pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp edge decoratively. Prick bottom and side of shell all over with a fork, then chill shell 30 minutes.
-
While shell chills, put oven rack in middle position and preheat oven to 375°F.
-
Line shell with foil and fill with pie weights, then bake until pastry is set and pale golden on rim, about 20 minutes. Carefully remove foil and weights and bake shell until pale golden all over, 6 to 10 minutes more. Cool on a rack.
Make pumpkin filling:
-
Whisk together pumpkin, brown sugar, egg, sour cream, cinnamon, nutmeg, and a pinch of salt in a bowl until smooth.
Make pecan layer:
-
Stir together corn syrup, brown sugar, eggs, butter, vanilla, zest, lemon juice, and salt in a bowl, then stir in pecans.
Assemble and bake pie:
-
Spread pumpkin mixture evenly in shell, then carefully spoon pecan mixture over it. Bake pie until crust is golden and filling is puffed, about 35 minutes. (Center will still be slightly wobbly; filling will set as it cools.) Cool completely on rack. Serve at room temperature.
Cooks’ note: Pie can be baked 4 hours ahead and kept, uncovered, at cool room temperature. Pie can also be baked 1 day ahead and chilled, loosely covered with plastic wrap. Reheat in a preheated 350°F oven until crust is crisp, about 15 minutes.
