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Martha Stewart-Inspired Pumpkin Pecan Pie

Close-up of Martha Stewart-Inspired Pumpkin Pecan Pie showing its texture
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A silky spiced pumpkin custard bakes beneath a crunchy, buttery pecan topping in this impressive holiday pie inspired by Martha Stewart’s classic American entertaining style. The all-butter crust stays flaky, the filling is warmly spiced with cinnamon, ginger, and nutmeg, and the pecan layer adds just the right amount of caramel-like crunch.

Ingredients

Scale

For the Crust

  • 1 1/4 cups (156g) all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 cup (113g) unsalted butter, cold, cut into 1/2-inch cubes
  • 3 to 4 tablespoons (45 to 60ml) ice water

For the Filling

  • 1 cup (240ml) heavy cream
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 (15-ounce / 425g) can pumpkin puree
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract

For the Topping

  • 1 cup (100g) pecan halves, roughly chopped
  • 1/4 cup (50g) packed light brown sugar
  • 2 tablespoons (28g) unsalted butter, melted
  • 1 tablespoon (8g) all-purpose flour
  • 1/4 teaspoon kosher salt

Instructions

  1. Whisk the flour and salt in a large bowl. Scatter the cold butter cubes over the flour and cut in with a pastry blender or your fingertips until the mixture resembles coarse meal with some pea-size butter pieces remaining, about 2 minutes; stop before the butter is fully incorporated.
  2. Sprinkle 3 tablespoons ice water over the mixture and toss with a fork until the dough just holds together when squeezed, adding the remaining 1 tablespoon water a teaspoon at a time only if needed. Shape into a 1-inch-thick disk, wrap in plastic, and refrigerate for at least 30 minutes or up to 2 days.
  3. Roll the chilled dough on a lightly floured surface into a 12-inch round, about 1/8 inch thick. Fit it into a 9-inch (23cm) pie plate, trim the overhang to 1/2 inch, fold under, and crimp the edges; freeze for 15 minutes while the oven heats to 375°F (190°C).
  4. Line the crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights and parchment, and bake 5 to 8 minutes more, until the bottom looks dry and pale golden. Reduce the oven to 350°F (175°C).
  5. Whisk the heavy cream, granulated sugar, eggs, pumpkin puree, cinnamon, ginger, nutmeg, salt, and vanilla in a large bowl until completely smooth. Pour the filling into the warm crust and smooth the top with a spatula.
  6. Stir the pecans, brown sugar, melted butter, flour, and salt in a medium bowl until the nuts are evenly coated. Scatter the topping in an even layer over the filling, leaving a 1/2-inch border of custard visible around the edge.
  7. Bake at 350°F (175°C) for 50 to 60 minutes, until the filling is set 2 inches from the edge but still slightly jiggly in the center and the topping is deep golden brown; tent the crust with foil if it darkens too quickly. An instant-read thermometer inserted in the center should read 175°F (79°C).
  8. Transfer the pie to a wire rack and cool completely, at least 2 hours, so the custard can firm up before slicing. Serve at room temperature or chilled.

Notes

Store tightly covered in the refrigerator for up to 4 days. To freeze, cool completely, wrap the pie in a layer of plastic wrap and then heavy-duty foil, and freeze for up to 2 months; thaw overnight in the refrigerator and serve cold or at room temperature. Make ahead: the crust can be made and refrigerated up to 2 days ahead or frozen for 1 month, and the unbaked pie can be assembled, covered, and refrigerated for up to 1 day before baking; add 5 to 10 minutes to the bake time if starting from cold. Reheat leftover slices in a 300°F (150°C) oven for 10 to 12 minutes, or enjoy them cold.

Nutrition

Keywords: pumpkin pecan pie, Martha Stewart pumpkin pie, pecan pumpkin pie recipe, Thanksgiving pie, holiday dessert, all-butter pie crust, pumpkin custard, pecan topping, spiced pumpkin pie, homemade pie, fall baking

Find it online: https://marthadishes.com/martha-stewart-pumpkin-pecan-pie-recipe/