Southern Pumpkin Pecan Pie Recipe
Delicious Holiday Pie from the South with Pumpkin and Nuts
Oct 15, 2009
In the South, traditional pumpkin pies and pecan pies are both favorites, so combining the two ingredients for a single pie featuring both pumpkin and pecans makes perfect sense.
Southern Pumpkin Pecan Pie Recipe
Ingredients:
- ½ cup brown sugar
- ½ cup regular sugar
- 1 TBS plain flour
- ½ tsp salt
- 1 ½ tsp cinnamon (sprinkle type seasoning)
- ½ tsp nutmeg seasoning
- 1/8 tsp ground cloves seasoning
- 2 cups fresh packed pumpkin or homemade pumpkin puree (not canned pumpkin pie filling)
- 2 eggs (beat lightly)
- 1 ¾ cups canned evaporated milk
- 1 cup (or more) chopped pecans
Directions:
- Mix together brown sugar, white sugar, flour, salt, and seasonings.
- Add pumpkin and mix well.
- Combine milk and eggs and mix in with pumpkin mixture.
- Pour pumpkin mixture into unbaked pie shell – store bought pie crust or homemade pie crust.
- Bake at 450 degrees F (hot oven) for 10 to 15 minutes to set the crust, and then reduce the heat and bake at 325 degrees F for around 45 minutes. Filling should firm up, but do not bake until the center raises up and begins to crack.
Types of Pumpkin – Pumpkin Pie Filling Versus Fresh Packed Pumpkin
One thing to remember when baking with pumpkin is that the canned pumpkin comes in both a pie filling version and a fresh packed pumpkin version.
The pumpkin pie filling is designed to be poured right in the crust and baked while the fresh packed pumpkin is just as stated, pumpkin cooked and used in recipes calling for pumpkin.
Most pumpkin recipes call for fresh packed pumpkin, since the flavors like cinnamon and so on are added to give different flavors. Using pumpkin pie filling which is already flavored in a recipe means that the pie or other pumpkin dish is over flavored. In other words, the company added spices, and then cook adds spices for an overlap and overload of flavors.
Another option is to make homemade pumpkin puree. It is a bit time consuming, but fresh pumpkin can be cooked in large batches to be used in various holiday recipes ensuring that the pumpkin is fresh and not preseasoned with spices.
Soggy Bottoms on Pumpkin and Other Custard Pies
Some home cooks have problems with pieces like pumpkin which are moist turning out with soggy bottoms.
In the case of Southern Pumpkin Pecan Pie, the hot oven bake at the start usually prevents soggy bottoms on the pie. The higher heat at the start sets the crust. Then, the temperature is dropped, so that the custard mix in the pie does not over bake or burn.
Ovens do vary, so if soggy pie crusts remain an issue, the pie shell can be pre-baked for 10 to fifteen minutes before adding the filling and baking. Place aluminum foil in the pie crust and add dried beans like pintos (for weight) to keep the crust from puffing and bubbling up. With this method, it’s a good idea to put small strips of aluminum foil around the crust edge while baking to prevent the crust edges from getting overcooked.
Another option is to beat an egg white and brush on the unbaked pie crust right before adding the pumpkin filling. That just provides a barrier and helps prevent soggy pie crust bottoms.
More Yummy Pumpkin Recipes:
Southern Pumpkin Cake - A nice moist cake that's not too rich - just right for breakfast or a snack.
Pumpkin Drop Cookies - Easy to make. Kids love these portable pumpkin treats.
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