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1/3 cup granulated sugar
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1/4 cup water, plus more for dipping pastry brush
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1/2 cup light corn syrup
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1 tablespoon unsalted butter
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2 large eggs
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1/2 teaspoon vanilla extract
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1/4 teaspoon kosher salt
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1 1/4 cups pecan halves (about 5 ounces), toasted
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All-Butter Pie Shell
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1 cup canned pumpkin
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1/2 teaspoon vanilla extract
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1/4 teaspoon ground ginger
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1/4 teaspoon ground cinnamon
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1/4 teaspoon kosher salt
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1/8 teaspoon ground nutmeg
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2/3 cup heavy cream
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1/4 cup granulated sugar
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2 large eggs
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1 cup heavy cream
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2 tablespoons powdered sugar
Pecan Pumpkin Cream Pie
This pie slices beautifully to reveal not one but two fillings: both pumpkin custard and gooey, syrupy pecan. Chef Joanne Chang’s technique ensures the bottom of the pie shell is perfectly cooked and avoids sogginess. Cooling the blind-baked pie shell with weights keeps it hotter, and flatter, longer.
Nutrition Information
128
Calories
50g
Carbohydrates
24g
Protein
707mg
Potassium
2g
Fiber
3g
Sugar
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