Ingredients

The following ingredients have 4 Servings
  • 1 stick (1/2 cup) unsalted butter
  • 1 1/4 cup of flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 3 tablespoons ice water
  • 1 tablespoon apple cider vinegar
  • Ice
  • 3/4 cup pumpkin purée
  • 1/3 cup sweetened condensed milk
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground ginger
  • 1 egg
  • 1 tablespoon butter
  • melted
  • 1/2 cup corn syrup
  • 2 tablespoons maple syrup
  • 1/3 cup sugar
  • 2 eggs
  • 1/2 teaspoon salt
  • 3/4 cup pecans
  • halved
  • 1/4 cup pecans
  • chopped
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/4 cup dark maple syrup
  • 1/4 teaspoon salt

Instruction

  • For the pie crust, dice the stick of butter and place it into the freezer
  • Place flour, sugar and salt into the bowl of a food processor
  • In a measuring cup, combine water, apple cider vinegar and ice
  • Put the cold butter into the food processor with the flour mixture and pulse 4 times for 3 seconds each time
  • Then, run the food processor and stream in the water/vinegar mixture
  • Dump the dough out onto some plastic wrap
  • The dough should be a crumbly, damp mixture with big pieces butter throughout
  • Shape the dough into a fat disk and wrap the dough tightly in plastic wrap and place it into the fridge to chill for at least 1 hour or until firm
  • Preheat oven to 400°F
  • Place chilled pie dough into a 9-inch pie pan
  • Prick the bottom of the pie crust with a fork and place into the oven to pre-bake for 10 minutes
  • Remove the crust and lower oven to 350°F
  • In a medium bowl, mix together pumpkin purée, sweetened condensed milk, sugar, salt, pumpkin pie spice, ground ginger and egg for the pumpkin layer
  • Set aside
  • In another medium mixing bowl, mix together butter, corn syrup, maple syrup, sugar, eggs and salt for the pecan layer
  • Add in the halved pecans
  • Pour the pumpkin pie mixture into the pre-baked pie shell then sprinkle the top with the chopped pecans
  • (This creates a barrier so the pumpkin pie and pecan pie fillings stay separated
  • ) Then, carefully ladle the pecan pie filling over top of the pumpkin layer, being very careful not to mix the layers
  • Place the pie on a sheet tray and bake for 1 hour
  • For the whipped cream, whip cream in a stand mixer until it forms soft peaks
  • Add in powdered sugar, maple syrup and salt; whip a little more until well-incorporated
  • Serve topped with Maple Whipped Cream