This fall season you can enjoy this pumpkin pecan pie recipe. It is an old favorite with the second oldest favorite pecan pie. So when you make this mouthwatering dessert you will have the best of both worlds. For those that enjoy both types of pie they won’t have to have a piece of each but rather one larger piece of one.
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What is the History of Pecan Pie?
Pecans originate from the southern part of the United States. Native Americans used pecans in their everyday baking/cookiing more than 8,000 years ago which seems unbelievable when you think about it.
Georgia is the leading business cultivator of the famous pecans in the United States. Pecans are grown along areas that are Mississippi river watered and go a little to the east just over the Alabama border. Not too long after the Civil War, developers decided to bring in a mix of pecans to grow. During the mid to late 1800s, grafted pecan trees became prevalent in Louisiana. (Grafted Pecan trees are growing techniques that bring together two plants so that they appear to grow as one plant. In grafting, the upper part (scion) of one plant grows on the root system (rootstock) of another plant.)
Where Did the Word Pecan Come From for this Pumpkin Pecan Pie?
The word pecan is actually a derivative of an Algonquin word, pakani, which refers to several nuts. Many think that the French are the founders of pecan pie after settling into New Orleans because the name of the nut is close to the French word, pacane, which itself was taken from the Algonquian word, pakani. However, there is very little evidence to support the idea that this pie is French in its background.
Quite a few have made attempts to find this pie’s history and varying writings of history. Some recipes for milk-custard-based pecan pies can be found dated back to Mary Randolph’s The Virginia Housewife from 1824. There is also a pecan custard pie recipe that was published in Harper’s Bazaar in 1886. In 1898, what closely resembles the pecan pie that we know and love today was published in a church charity cookbook in St. Louis. Still, the recipe was sent in by a Texas woman. Other well-known cookbooks, such as The Joy of Cooking, did not include this dessert before 1940. So as you can see there are many different ideas on where the first pecan pie came from.
Mouthwatering Pumpkin Pecan Pie
Pumpkin Pie ingredients
- 1 9 inch deep dish pie shell
- 2 large eggs
- 1 – 15 oz Can of Pumpkin Puree
- 1 C evaporated milk
- 14 ounces sweetened condensed milk
- ½ tsp kosher salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground cloves
Pumpkin Spice Ganache ingredients
- 1 C semi sweet chocolate
- ½ C pumpkin spice creamer
- Ground cinnamon to sprinkle on top
- whipped cream fresh
Pecan Pie topping ingredients:
- ¼ C sugar
- ¼ C brown sugar
- 2 tbsp cornstarch
- ¾ C light corn syrup
- 4 tbsp unsalted sweet cream butter melted
- ½ tsp kosher salt
- 2 large eggs lightly beaten
- 1 ½ C Chopped Pecans
- 1 tsp pure vanilla extract
- Pumpkin Pie Directions
- Preheat oven to 425 degrees and place the pie dish onto a cookie sheet.
- Using a large bowl, whisk together the eggs until whisked.
- Whisk in the pumpkin, evaporated milk, sweetened condensed milk, salt, and spices until combined.
- Pour pie mixture into the pie crust.
- Bake for 15 minutes, then turn the oven down to 350F and bake for another 50-60 minutes, or until set around the edges and a knife inserted near the center comes out clean.
Allow cooling to room temperature before placing it into the fridge overnight.
- Pecan Pie topping directions
- Using a medium saucepan stir together all filling ingredients EXCEPT pecans and vanilla.
- Bring to a boil.
- Remove from heat and stir in pecans and vanilla.
- Pour into a bowl.
- Let mixture cool on the counter for 10 minutes and then refrigerate for 1 hour.
- Once the mixture is thick and the pie has cooled completely and set, scoop the pecan pie mixture onto the top of the pie.
- Sprinkle some more chopped pecans on top.
- Cut and enjoy!