Pecan Pumpkin Layer Pie

The years go by and my Thanksgiving guest list gets a bit smaller. My children have settled in with their growing families, and have pretty much taken over the joyous task of putting together Thanksgiving Dinner. But I like to have a small dinner of my own even if on a different day. The four homemade pies I used to make are no longer necessary. In fact, two is too many. I got this idea of a single pecan pumpkin pie. I looked for recipes … my idea was apparently not unique. My improvement … no pre-made crust (crust, to me, adds incredible taste) … never short-cut the pumpkin filling to a paste as I noticed in most recipes. I have simply combined my favorite fillings for these two pies (1/2 recipe each) and baked in two steps. Slather the cooled pie with whipped cream and you have a delicious two pie taste.

Recipe

Recipe makes a 9 inch pie
Preheat oven to 400 degree F.
Careful if you have a hot oven … watch for crust turning too brown … you may need to lower heat during baking.

Unbaked crust recipe here

Pecan filling:

1/2 Cup dark corn syrup (light in a pinch)
1/2 Cup sugar
*1 1/2 Eggs (You will use 1 and 1/2 eggs for each pie layer. To measure beat the 3 eggs together and place into a small measuring glass. Use half in each pie filling.)
1/2 Teaspoon vanilla
1 Tablespoon butter
2/3 Cup pecan pieces
Pinch of salt

Pumpkin filling:

1 Cup pumpkin puree
1/2 Cup sugar
6 Ounces evaporated milk
*1 1/2 Eggs
1/2 Teaspoon cinnamon
1/4 Teaspoon ginger
1/8 Teaspoon cloves
Pinch of nutmeg
1/4 Teaspoon salt

Start with the pecan filling first. Beat together all the ingredients (except pecans) in a large bowl. Stir in pecans. Pour filling into the unbaked pie crust and bake this first layer for 30 minutes. Be sure to check oven during baking. If crust is turning too brown lower the oven to 350 degrees.

In the meantime, mix together the pumpkin filling. Beat all ingredients until well mixed and set aside.

Remove partially baked pecan layer from the oven and spoon the pumpkin filling over the top. Lower the oven to 350 degrees and place the pie back into the oven for an additional 30 minutes. Check doneness of pumpkin by placing the tip of a table knife into the pumpkin filling (only) about two inches from the center. The knife when removed should be clean.

Remove the pie from the oven and let rest until room temperature before slicing. Add a layer of whipped cream before serving. Or serve whipped cream on the side.

Refrigerate pie leftovers.