NaBloPoMoNoProFoNo #22: #RECIPE - Pumpkin pecan pie

Thanksgiving is coming! So, let's play pie +pros and-cons.  Pumpkin pie: +Delicious, -Homogenous texture.  Pecan pie: +Delicious, -Creepy corn syrup layer.

Pumpkin-pecan pie conveniently contains both delicious flavors while getting rid of both problems I have with the texture (which are, admittedly, subjective, but this pie is objectively delicious). 

Pumpkin pecan pie

Adapted from a Penzey's catalog

 

For pie

1 15 oz can pumpkin

1/3 c brown sugar

1/3 cup white sugar

1 t cinnamon

1/2 t powdered ginger

1/8 t salt

1 t vanilla

2 eggs, beaten

1/3 c milk

 

For topping

1/4 c butter

1/2 c brown sugar

3/4 c chopped pecans

For pie shell

Any 9 inch pie shell.  I'll post my lazy pie crust recipe at some point.

Directions

Preheat oven to 350C.  In a bowl combine all of the ingredients on the "pie" list and mix until well blended.  Pour into the pie shell and bake at 350C, setting a timer for 40 minutes. 

In the meantime, combine all the ingredients in the "toppings" list until crumbly (protip: you can shred the butter with a box grater to make this easier).  When the timer goes off, sprinkle the topping mix over the pie and bake an additional 25 minutes.  Cool for at least a few hours before serving -- I always make this the day before.

 

PIE ME PIEFACE.