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As the leaves begin to turn and the air grows crisp, the aroma of baking pies fills homes across the country, signaling the arrival of autumn. Among the array of seasonal desserts, pumpkin pie stands out as a beloved staple, often gracing tables during Thanksgiving and harvest celebrations. Its rich, spiced filling and comforting warmth evoke feelings of nostalgia and togetherness, making it an essential part of autumn traditions. This year, take a step beyond the classic recipe and delight your family and friends with the Autumn Delight Pumpkin Pecan Pie, a delightful fusion of creamy pumpkin and crunchy pecans that elevates the traditional dessert experience.

Pumpkin Pecan Pie

Experience the warmth of autumn with the delightful Autumn Delight Pumpkin Pecan Pie. This unique dessert blends a creamy pumpkin filling with a crunchy pecan topping, taking a classic favorite to new heights. Baking from scratch allows you to personalize flavors and create cherished memories with loved ones. With step-by-step instructions, this recipe makes it easy to whip up a pie that captures the essence of the season. Perfect for gatherings, this pie is sure to impress.
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Ingredients
  

For the Pumpkin Filling:

1 ½ cups pure pumpkin puree (avoid pumpkin pie filling)

¾ cup packed brown sugar

½ cup granulated sugar

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

¼ teaspoon ground allspice

½ teaspoon salt

3 large eggs

1 cup evaporated milk

For the Pecan Topping:

1 ½ cups pecans, roughly chopped

½ cup light corn syrup

½ cup brown sugar

1 teaspoon vanilla extract

¼ teaspoon salt

1 tablespoon unsalted butter, melted

2 large eggs

For the Pie Crust:

1 ½ cups all-purpose flour

½ teaspoon salt

½ cup unsalted butter, chilled and cut into small cubes

6-8 tablespoons ice water

Instructions
 

Make the Pie Crust:

    - In a large mixing bowl, combine the flour and salt and whisk them together until well blended.

      - Using a pastry cutter or your fingertips, incorporate the chilled butter into the flour mixture until it resembles coarse crumbs (some small pieces of butter should remain for flakiness).

        - Gradually add ice water, one tablespoon at a time, mixing gently until the dough starts to come together.

          - Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to allow it to firm up.

            Preheat the Oven:

              - Preheat your oven to 425°F (220°C) to prepare for baking.

                Prepare the Pumpkin Filling:

                  - In a large bowl, combine the pumpkin puree with both sugars, cinnamon, ginger, nutmeg, allspice, and salt. Whisk together until smooth and well combined.

                    - Add the eggs one at a time, ensuring that each is well incorporated before adding the next. Then, mix in the evaporated milk until the filling is silky and cohesive.

                      Roll Out the Dough:

                        - On a lightly floured surface, roll out the chilled pie crust dough into a circle, aiming for a diameter that will fit a 9-inch pie plate (about 12 inches).

                          - Carefully transfer the rolled dough to the pie plate, gently pressing it into the bottom and sides. Trim any excess dough, and crimp the edges as desired for a decorative finish.

                            Pour the Pumpkin Filling:

                              - Pour the prepared pumpkin filling into the crust, spreading it evenly with a spatula for a level surface.

                                Prepare the Pecan Topping:

                                  - In a medium mixing bowl, combine the chopped pecans, corn syrup, brown sugar, vanilla extract, salt, melted butter, and eggs. Stir until everything is well mixed and the pecans are evenly coated.

                                    - Gently spoon the pecan mixture over the pumpkin filling, spreading it evenly across the top.

                                      Bake the Pie:

                                        - Place the pie in the preheated oven and bake at 425°F (220°C) for 15 minutes.

                                          - After that, reduce the oven temperature to 350°F (175°C) and continue to bake for 40-45 minutes, or until the filling is set (you can check with a toothpick) and the pecans are beautifully golden brown.

                                            - If necessary, cover the edges of the pie crust with foil during the last part of baking to prevent over-browning.

                                              Cool and Serve:

                                                - Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This cooling time helps the filling to firm up for easier slicing.

                                                  - Serve slices warm or at room temperature, optionally topped with a dollop of whipped cream or a generous scoop of vanilla ice cream for a delightful dessert experience!

                                                    Prep Time, Total Time, Servings: 30 mins | 1 hour 15 mins | 8 servings

                                                      Optional Serving Suggestion: Consider drizzling with a caramel sauce before serving for an additional touch of sweetness and flavor!