I don’t like pumpkin pie for the same reason I don’t especially like yogurt, mashed potatoes, pudding, or creamed soups. No textural interest. I don’t think I was ever that keen on smooshy food, but my freshman year of college my jaw was surgically broken and then banded shut for 8 weeks. I got sick of foods that didn’t require chewing. If you served me one of these mushy things at your dinner table, I would eat it. No problem. But I wouldn’t choose it from a buffet line.
Searching recipes for Thanksgiving a couple years ago, I stumbled upon the remedy for pumpkin pie: covering it in a layer of pecan pie. The pecans add punch – sweetness, saltiness, crunch. The pumpkin, which always had a lovely flavor, lends a smooth heartiness.
I concocted a deep dish version of this pie for Thanksgiving this year. It took a loooong time to bake, but was worth the wait.
This was our second Thanksgiving in Boston. Last year our friends from Oregon came to visit, and this year we walked down the street to a classmate’s house. They put together a great “Friendsgiving,” with ham, turkey, all the trimmings, and approximately one pie per person.
I love Friendsgiving.
We finished up our leftover pie for lunch today. You’re probably all pied out after your own Thanksgiving, but bookmark this one for next year….
DEEP DISH PUMPKIN PECAN PIE
- 4 eggs, divided
- 2 cups canned solid pack pumpkin
- 1 cup sugar, divided
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- pinch nutmeg and ground cloves
- 1/4 teaspoon salt
- 2/3 cup light or dark corn syrup
- 2 tablespoons melted butter
- 1 teaspoon vanilla
- 1 cup coarsely chopped pecans
- (optional) whole pecans for decorating
- 1 prepared deep dish pie crust
Preheat oven to 350°
In a medium bowl, combine: 2 of the eggs, pumpkin, 1/2 cup of the sugar, cinnamon, ginger, nutmeg, and cloves. Spread in prepared pie crust.
In a medium bowl, beat remaining 2 eggs slightly. Stir in corn syrup and remaining 1/2 cup sugar, then butter and vanilla. Stir in chopped pecans. Carefully spoon over pumpkin mixture and use spatula to spread evenly.
Place 5 whole pecans on top of the pecan mixture, evenly spaced in a circle at the pie’s center. Continue placing whole pecans in a radial pattern all the way to the edge of the pie.
Bake 70 to 90 minutes or until filling is set around edge. Cool pie completely on wire rack.