Thanksgiving Twofer Pie - Pumpkin and Pecan
"This two-for-one pie bakes our two favorites, pumpkin and pecan (sorry, mincemeat), into one delicious combo. This recipe is an adaptation of one in Baking: From My Home to Yours by Dorie Greenspan (Houghton Mifflin, 2006)...."
INGREDIENTS
•
FOR A 9" SINGLE CRUST:
•
1 1⁄2 cups all-purpose flour
•
2 tbsp. sugar
•
3⁄4 tsp. salt
•
1 1⁄4 sticks (10 tbsp.) very cold (frozen is fine) unsalted butter, cut into tbsp.-size pieces
•
2 1⁄2 tbsp. very cold (frozen is even better) vegetable shortening, cut into 2 pieces
•
FOR THE PUMPKIN FILLING:
•
1 cup canned unsweetened pumpkin puree
•
2⁄3 cup heavy cream
•
1⁄2 cup (packed) light brown sugar
•
1 large egg
•
1 large egg yolk
•
2 tsp. dark rum
•
1⁄2 tsp. pure vanilla extract
•
1⁄2 tsp. ground cinnamon
•
1⁄4 tsp. ground ginger
•
1⁄4 tsp. salt
•
FOR THE PECAN FILLING:
•
1⁄2 cup light or dark corn syrup
•
1⁄4 cup packed light brown sugar
•
2 tbsp. unsalted butter, melted
•
1 egg
•
1 egg yolk
•
1⁄2 tsp. pure vanilla extract
•
1⁄4 tsp. ground cinnamon
•
1⁄8 tsp. salt
•
1 1⁄2 cups (about 7 oz.) pecan halves or pieces
ADVERTISEMENT