John Myers
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Pumpkin Pecan Pie
The perfect pumpkin pecan pie recipe with a picture and simple step-by-step instructions.
Pie dough:
- 200 g Sifted flour
- 175 g Ice cold butter
- 1 tablespoon Sugar
- 3 tablespoon Orange juice
Filling:
- 500 g Hokkaido pumpkin
- 100 ml Orange juice
- 2 piece Eggs size M
- 100 g Sugar
- 125 g Sugar brown raw sugar
- 1 teaspoon Ground cinnamon
- 0,25 teaspoon Freshly grated nutmeg
- 0,5 teaspoon Ground ginger
- 1 pinch Salt
- 1 tablespoon Pudding powder
- 5 tablespoon Sweetened condensed milk
Topping:
- 2 teaspoon Butter
- 1 teaspoon Orange zest
- 200 g Pecan kernels
- 75 g Sugar brown raw sugar
Dough:
- Knead the flour with the cold butter and sugar with a fork. Then knead in the juice spoon wisely, the dough should no longer crumble but also not stick. Wrap in foil and put in the refrigerator.
- Make a pie form from fat and dust with breadcrumbs. Roll out the cold dough round, the size of the form and then lay out with it. Prick the bottom several times with the fork. Bake in the oven at 200 ° for 5-8 minutes.
Topping:
- Mix the pecan kernels, sugar, butter and orange zest together. Walnut kernels can also be used as a substitute for the pecan.
Filling:
- I take the Hokaido because I don’t have to peel it. Butternut or something else is also possible. Roughly dice the pumpkin and cook in the orange juice with the sugar and spices until it disintegrates. Brush through a sieve. Refrigerate.
- Add the eggs, pudding powder, milk and salt to the cold pumpkin mash. Pour the mixture onto the pre-baked pie base. Bake in the oven at 200 ° for 10 minutes. Then bake for another 20 minutes at 175 °. Spread the pecan kernels on the pie and bake for another 10 minutes at the same temperature.
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