Active time:40 min.Total time:4 hours, 45 min.
Yield: Serves 10 (serving size: 1 slice)
This pecan, apple, and pumpkin—pepumpkle, if you will—combines the best of three worlds. The tartness of the apple helps balance out the sweetness of the other two fillings while adding a caramel taste to the mix. However, the pecan and pumpkin keep their distinguished layers. Cook the apples first to reduce the amount of liquid that gets released into the pie—plus, you can reserve that liquid for a buttery caramel to drizzle on at the end. If it makes it to the next day, it would be great leftover with a little whipped cream or vanilla ice cream, or blended into a milkshake.
- 114.1-oz.) pkg. refrigerated piecrusts (such as Pillsbury)
- All-purpose flour, for work surface
- 1 cup packed, plus 1/3 cup packed light brown sugar, divided
- 1/2 cup (4 oz.) salted butter
- 2medium-size (1 lb., 3 oz. total) Honeycrisp apples, peeled, cored, and sliced into 1/2-in.-thick slices (4 cups)
- 3/4 cup canned pumpkin
- 1/3 cup granulated sugar
- 1/2 teaspoon pumpkin pie spice
- 3large eggs
- 1/2 cup light corn syrup
- 3 tablespoons salted butter, melted
- 1 teaspoon vanilla extract
- 1 cup pecans, chopped
- Sweetened whipped cream
How to Make It
Preheat oven to 350°F. Stack piecrusts on top of each other on a lightly floured work surface, and roll into 1 thick (12-inch-wide) piecrust. Fit piecrust inside a 9-inch pie dish. Line with parchment paper, and fill with pie weights.
Bake in preheated oven until edges are set, about 15 minutes. Remove parchment paper and pie weights. Continue baking until bottom of crust is set, about 5 minutes. Remove from oven; let cool completely, about 30 minutes.
Meanwhile, cook 1 cup of the packed brown sugar and 1/2 cup butter in a large skillet over medium, stirring occasionally, until butter melts. Stir in apples; cook, stirring occasionally, until apples are very tender, about 20 minutes. Remove from heat. Remove apples from sauce using a slotted spoon, and set aside; reserve sauce in skillet for serving.
Stir together pumpkin, granulated sugar, pumpkin pie spice, and 1 of the eggs in a bowl until smooth. Spread evenly into bottom of cooled piecrust.
Stir together corn syrup, 3 tablespoons melted butter, vanilla, and remaining 1/3 cup packed brown sugar and 2 eggs in a bowl until smooth. Stir in pecans. Pour over pumpkin filling. Spoon cooked apples over mixture.
Loosely cover crust edges with aluminum foil. Bake at 350°F 30 minutes. Remove foil; continue baking until center is just set, 10 to 15 minutes. Remove from oven; let cool completely on a wire rack, about 2 hours. Refrigerate until just chilled, about 1 hour.
Microwave reserved apple sauce in a small microwavable bowl on MEDIUM (50% power) until warmed, about 1 minute; stir until smooth. Serve warm sauce alongside pie. If desired, top with whipped cream.
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