Recipes and Cooking Erin's Pumpkin-Pecan Pie Be the first to rate & review! Get the best of both pumpkin and pecan pies in this one recipe from Erin McDowell. It'll be your new Thanksgiving must-have dessert. By Erin McDowell Erin McDowell Facebook Instagram Erin McDowell is a baker, recipe developer, and writer. She's the author of the New York Times Bestselling cookbook The Book on Pie. She's the host of Bake it Up a Notch and has contributed to many websites and magazines. Erin studied baking and pastry at The Culinary Institute of America in Hyde Park, New York. Learn about BHG's Editorial Process Updated on November 9, 2020 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Hands On Time: 30 mins Total Time: 1 hrs 50 mins Servings: 8 Yield: 1 9-inch pie Jump to Nutrition Facts Ingredients 4 large eggs ½ cup granulated sugar 1 teaspoon ground cinnamon ¾ teaspoon ground ginger ¼ teaspoon ground cloves ¼ teaspoon freshly grated nutmeg 1 15 ounce can pumpkin puree ⅓ cup heavy cream 1 recipe Erin's Pumpkin Spice All Buttah Piecrust, parbaked and cooled ⅓ cup packed dark brown sugar 2 tablespoon maple syrup 1 large egg yolk 1 tablespoon unsalted butter, melted 1 teaspoon vanilla ½ teaspoon fine sea salt 1 ½ cup pecan halves and/or pieces Erin's All-Buttah Piecrust 1 ¼ cup all-purpose flour ¼ teaspoon fine sea salt ½ cup cold unsalted butter, cut into 1/2-inch cubes ¼ cup ice water, plus more as needed Directions Place oven rack in lower third of oven. Preheat oven to 350°F. For pumpkin filling: In a medium bowl whisk together 2 eggs, granulated sugar, cinnamon, ginger, cloves, and nutmeg until well combined. Whisk in pumpkin and cream until well combined. Pour filling into piecrust. Bake about 30 minutes or until filling is set at edges but still slightly jiggly in center. Let cool completely at room temperature then transfer to freezer while you prepare pecan filling. (Do not place in the freezer while warm.) For pecan filling: In a medium bowl whisk together brown sugar, maple syrup, remaining 2 eggs, egg yolk, melted butter, vanilla, and salt. Arrange pecans in an even layer on top of the pumpkin filling. Pour brown sugar mixture over pecans. Transfer pie to oven. Place a foil-lined baking sheet on rack below pie. Bake 40 minutes more or until crust is golden brown and custard appears set. Let pie cool completely before serving. Serves 8. Erin's All-Buttah Piecrust In a medium bowl whisk together flour and salt. Using your hands, toss butter through flour until each piece is well-coated. Cut butter into flour by pressing butter between your fingers and thumbs, flattening the cubes into big shards. For a flaky crust, mix until butter pieces are about the width of walnut halves. For a sturdier crust (for custard pies and for use with decorative techniques), mix until the butter is about the size of peas. Make a well in center of flour mixture. Start by adding 1/4 cup ice water and tossing the flour mixture gently (rather than stirring) to moisten and incorporate the water without overworking the flour. Continue adding water, 1 to 2 tablespoons at a time, and tossing until dough comes together. (Dough should hold together easily without feeling wet or sticky.) Form dough into a disk and wrap tightly in plastic wrap. Refrigerate at least 30 minutes and up to overnight. Once well chilled, roll out dough on a lightly floured surface until it's about 1/8-inch thick. Press firmly and evenly, rotating the dough as you work to prevent sticking without adding too much flour. (Ideally dough will also be about 1 inch wider than your pie plate on all sides.) To transfer dough to pie plate, starting at one end of dough, wrap it around the rolling pin. Lift pin to edge of pie plate and unfurl the dough. Press dough into the base of the pie plate and trim excess dough to 1/2 inch around outside edge of pie plate. Tuck dough under to be flush with the outer rim of pie plate. Crimp edges as desired, then refrigerate for at least 30 minutes. To parbake: Use a fork to prick chilled crust all over base and sides. Cut a square of parchment paper slightly larger than pie plate and press it into base of chilled crust. Fill crust with pie weights (such as dried beans) to brim, making sure weights are flush against sides. Place pie plate on a parchment paper-lined baking sheet. Bake on bottom rack of 425°F oven (preferably on a preheated baking stone) 12 to 15 minutes or until outer edge begins to brown. Remove parchment and pie weights and bake 2 to 3 minutes more or until bottom crust appears set. If crust puffs at any point, prick air bubble with a fork to deflate. Let cool completely before filling. Makes one single crust. Cover and chill cooled pie up to 1 day ahead. Let stand at room temperature 1 hour before serving. Make dough, wrap tightly, and refrigerate up to 2 days. For longer storage, wrap in plastic wrap then heavy foil and freeze up to 3 months. Thaw overnight in refrigerator and let stand at room temperature to soften slightly. Cinnamon Crust Add 1 Tbsp. ground cinnamon and 1/2 tsp. freshly grated nutmeg to the flour. Gingerbread Crust Add 1 tsp. ground cinnamon, 3/4 tsp. ground ginger, 1/2 tsp. ground allspice, and 1/4 tsp. ground cloves to the flour. Rate it Print Nutrition Facts (per serving) 506 Calories 33g Fat 47g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 506 % Daily Value * Total Fat 33g 42% Saturated Fat 13g 65% Cholesterol 162mg 54% Sodium 256mg 11% Total Carbohydrate 47g 17% Total Sugars 27g Protein 8g Vitamin C 2.7mg 14% Calcium 72mg 6% Iron 2.9mg 16% Potassium 279mg 6% Fatty acids, total trans 1g Folate, total 62.3mcg Vitamin B-12 0.3mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.