If you’re having trouble deciding which pie to make for Thanksgiving (apple, pumpkin or pecan), stop that worrying and just make all three in to one mega-super pie. It’s the ultimate Thanksgiving pie with a layer of spiced apples, pumpkin pie filling and finished off with caramelized pecans. Dreams really do come true.

Pecan Apple Pumpkin Pie

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 2 hours

Yield: 8 slices

Pecan Apple Pumpkin Pie

Ingredients

    For the apple layer:
  • 1/3 cup packed light brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/3 cup water
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 3 cups sliced peeled tart apples (mixture of Granny Smith and Fuji)
  • Pie dough for single-crust pie (store-bought or homemade )
  • For the pumpkin layer:
  • 3/4 cup canned pumpkin
  • 3/4 cup evaporated milk
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 tablespoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • For the pecan layer:
  • 1/2 cup packed light brown sugar
  • 6 tablespoons unsalted butter
  • 3 tablespoons heavy cream
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups pecans, semi-chopped

Directions

For the apple layer:

In medium saucepan, combine brown sugar, cornstarch, cinnamon, salt and water. Stir until smooth. Add butter and set over medium-high heat. Bring to boil and add apples. Cook, stirring often, for 4 minutes. Remove from heat and let cool slightly.

Preheat oven to 350°F.

Roll out pastry dough on lightly floured work surface. Transfer to 9-inch pie plate, trim and flute edges. Pour apple mixture into pie crust and spread out in even layer. Set aside.

For the pumpkin layer:

In medium bowl, whisk together pumpkin, milk, sugar, egg, pumpkin pie spice, salt and vanilla until smooth. Pour pumpkin mixture over apples and tap the pie lightly on the counter a few times to dislodge any air bubbles. Bake until set and toothpick inserted in middle comes out clean, about 50 to 55 minutes. If the edges of crust are getting too brown before center is cooked, cover crust with aluminum foil the last 15 minutes of baking. Remove from oven and let cool completely.

For the pecan layer:

In a medium saucepan, combine brown sugar, butter, heavy cream and salt. Set over medium heat and stir until smooth. Bring to boil and cook until thickened, about 4 minutes. Remove from heat and stir in vanilla extract and pecans. Pour mixture over cooled crust, spreading it out so that top is completely covered in even layer. Let set before cutting and serving, about 30 minutes.

Leftovers can be wrapped tightly and kept in refrigerator for up to 4 days.

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