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