Candied Pecan Pumpkin Pie

Say goodbye to the pie dilemma because this candied pecan pumpkin pie blends the best of both worlds! A luscious pumpkin pie filling meets a layer of candied pecans, all nestled in an unbelievably flaky pie crust.

Candied Pecan Pumpkin Pie

Candied Pecan Pumpkin Pie

Ingredients

  • Pie Crust:
  • 2 1/4 cups (300g) all-purpose flour
  • 3/4 tsp kosher salt
  • 2 tsp granulated sugar
  • 3/4 cup (156g) chilled lard shortening
  • 1/2 tsp white or apple cider vinegar
  • 2–3 tbsp ice water
  • 1 large egg + 1 tbsp water (for egg wash)
  • Pumpkin Pie Filling:
  • 1 15oz can pumpkin puree
  • 1 14oz can sweetened condensed milk
  • 1/2 cup (105g) dark brown sugar, packed
  • 1/2 tsp kosher salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 2 large eggs + 1 egg yolk (save the white)
  • 1 tsp vanilla extract
  • Candied Pecans:
  • 1 1/2 cups pecan halves, roughly chopped
  • 1 large egg white (reserved from the filling)
  • 1 tbsp lard, melted
  • 1/4 cup (55g) dark brown sugar, packed
  • 1 tsp ground cinnamon

Instructions

Pie Crust:

To get started with the pie crust, mix together the flour, salt, and sugar in a big bowl. Drop in small scoops of lard all around the mix, then use your hands to blend it in until you've got tiny lumps all through the mix.

Next, add vinegar and two tablespoons of ice water. Stir the dough with a wooden spoon. If it looks too dry, add one more tablespoon of water. You want the dough to be slightly rough but moist enough to stick together without being sticky on your hands.

Shape the dough into a ball and wrap it in plastic wrap. Flatten it into a thick disk, pop it in the fridge, and let it chill for about 30 minutes. While that's chilling, preheat the oven to 425°F.

Once chilled, lay the unwrapped dough between two sheets of clean plastic wrap. Roll it out until it's a bit bigger than your 9-inch pie dish. Peel off the top plastic wrap, leaving the dough on one sheet.

Now, gently flip the dough onto the pie dish with the plastic wrap facing up. Fit the dough into the dish's bottom and sides, then peel away the plastic wrap. You should have a neat pie shell.

Trim any extra dough around the edges and shape them how you like. Lightly sprinkle some flour inside and poke the bottom with a fork. Brush the edges with an egg wash.

Take a piece of parchment paper, crumple it, then flatten it out to line the inside of the pie shell. Fill it with pie weights or dry beans.

Bake the crust for 20-23 minutes, then take out the weights and paper, and bake for another 10 minutes or until the bottom is done. Let the crust cool while you prepare the filling. Keep the oven on at 425°F. Placing the pie dish on a small baking pan will make it easier to handle when adding the filling later.

Pumpkin Pie Filling:

For the pumpkin pie filling, grab a big bowl and whisk together the pumpkin, sweetened condensed milk, and brown sugar. Once it's all smooth, add in the rest of the gang—salt, spices, eggs, and vanilla. Mix it up until it's pretty thin, like a proper batter.

Now, pour this tasty mix into the crust you've prepped earlier. Quick tip: make some little foil sheets and wrap them around the edges of the pan to keep the crust from getting too dark.

Pop the pie into the oven at 425°F for about 15 minutes. After that, dial down the heat to 350°F and let it bake for another 30 minutes.

Candied Pecans:

Let's get those candied pecans going while the pie bakes. Grab a medium bowl and toss in the pecans, that egg white you set aside earlier, and some melted lard. Give it all a good stir to coat those pecans.

Add in the brown sugar and cinnamon. Mix it up until everything's spread out nicely. It should look all syrupy and good to go.

Once the pie's done its first round in the oven, take it out and lose the foil collar. Here comes the fun (and slightly messy) part—use your fingers to sprinkle those candied pecans all around the edge of the pie. Let any extra syrup drip back into the bowl.

Back into the oven the pie goes for another 10-15 minutes until the nuts smell amazing, look golden, and the center jiggles just a bit.

Let the pie chill at room temperature for around 30 minutes, then pop it uncovered into the fridge overnight. Tomorrow, cut yourself a slice and dig in! No need for extra toppings—this pie is perfect just the way it is. Enjoy every bite!

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