This recipe is for people who prefer classic pecan pie to pumpkin pie, or enjoy a slice of each on Thanksgiving. It’s unabashedly sweet — some might say cloying — which I is why I prefer the lesser amount of sugar. The pumpkin does add a nice earthiness to the pie.
|1||unbaked pie crust (try Mark Bittman’s Flaky Pie Crust, or halve the recipe for Pie Crust or Pie Dough), prepared|
|1||cup Pumpkin Purée or canned pumpkin|
|⅔ to 1||cup sugar|
|1||cup dark corn syrup|
|1||cup chopped pecans|
|~||Freshly whipped cream, for garnish|
Read more about Thanksgiving menu planning in “Classic Thanksgiving.”
This content is from the Culinate Kitchen collection.
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