Pecan-Masked Pumpkin Pie
Inspired by Paul Prudhomme
All-Butter Crust:
1 ½ cups all-purpose flour
2 Tbsp granulated sugar
¾ tsp fine sea salt
8 Tbsp unsalted butter, well chilled
4 Tbsp ice-cold water
Pumpkin Layer:
1 large egg
1 Tbsp heavy cream
1 Tbsp unsalted butter, melted
1 15-ounce can pure pumpkin puree
4 Tbsp dark brown sugar
2 Tbsp granulated sugar
1 tsp vanilla paste
½ tsp fine sea salt
½ tsp ground cinnamon
½ tsp ground allspice
Ground nutmeg to taste (I use ¼ tsp)
Pecan Layer:
2 large eggs
1/2 cup granulated sugar
¾ cup dark corn syrup
1 ½ Tbsp unsalted butter, melted
1 tsp vanilla paste
½ tsp fine sea salt
½ tsp cinnamon
1 cup pecan halves
1) For the dough: Whisk together the dry ingredients. Grate the butter into the dry and toss with your fingers to just incorporate. Sprinkle the ice water over and gather/press into a dough. Wrap the dough in plastic wrap and chill at least one hour. Preheat the oven to 325. Roll the dough into to 1/8” thick round and fit into a 9” springform pan letting the ends lay over the edge.
2) In one medium bowl, whisk together all the ingredients for the pumpkin layer. In another medium bowl, whisk together all the ingredients for the pecan layer and then stir the pecans. Spoon the pumpkin layer into the pie shell. Pour the pecan layer over the pumpkin layer. Fold down the edges of the pie crust (like a galette).
3) Bake for 90-95 minutes until the filling is puffed and set. Cool completely before releasing from the springform pan.
