Double Crusted Pumpkin Pecan Pie
Today’s recipe is a combination of pumpkin pie and pecan pie. I love pumpkin flavored sweets and this one ranks high with my favorite Four Layer Pumpkin Cheesecake and the equally delicious Bourbon Pumpkin Pecan Cheesecake at the top. We ended up giving away half of this pie because with all the baking I have been doing, it’s been really difficult to exercise self-control and eat small portions of dessert. The receivers (my in-laws) are very grateful and keep cheering me on in my baking ventures.
I have been on a pumpkin kick lately – not quite as bad as the pear kick I was on but still awesome. I made cream cheese-stuffed pumpkin muffins recently as well (coming soon) and took them to a ladies’ Bible study. Poof. They disappeared that day. And I have gotten the opportunity to enjoy other people’s baking creations – a pumpkin pie and pumpkin bagels from Trader Joes. My aunt had the genius idea to spread mascarpone cheese on them. How did I not do this before??
What pumpkin foods have you been enjoying? Have you ever had mascarpone on a bagel?
p.s. Just a bit of advice…I get mascarpone cheese from Trader Joes. It’s almost half the price of other retailers.
DOUBLE CRUSTED PUMPKIN PECAN PIE
INGREDIENTS
Crust
1 1/4 c + 2 T flour
1/4 tsp salt
7 T butter
4 T cold water
Pecan Crust
1 T white sugar
1/2 c brown sugar
3 T butter
1 egg
2 T flour
1 T milk
1 tsp vanilla
1/2 c pecans
Filling
1 3/4 c pumpkin
1/2 c brown sugar
4 tsp flour
1/4 c milk
4 oz mascarpone
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
dash of clove
Cream
4 oz cream cheese
1/3 c powdered sugar
2 T caramel
DIRECTIONS
Preheat oven to 350F.
Crust
In a bowl, mix flour and salt together. Cut in butter with a fork. Add water until dough comes together. Freeze for 15 minutes and then roll out. Place crust in a springform pan.
Pecan Crust
In a separate bowl, mix sugars and butter together until well-blended. Add in egg and whisk. Then add in flour, milk, & vanilla. Fold in pecans. Pour mixture into crust. Freeze for 15 minutes.
Filling
Mix together pumpkin, sugar, flour, mascarpone, and milk in a large bowl. Add in spices. Spoon into crust and bake at 350F for 45-50 minutes or until toothpick inserted comes out clean. Cool.
Cream
Whip cream cheese, sugar and caramel together. Top pie with cream once completely cooled.
