Just imagine the stir this is going to cause at your Thanksgiving table. Picture this:  Everyone has gorged themselves on turkey and all the fixins, and now it is time for dessert. You tell everyone that you have made something different for them this year, not the traditional pumpkin pie.

In you walk and set down what looks like a pecan pie. There are groans of disappointment and thoughts of “I don’t even like can pie – how dare she make that!” Then you cut into the pie and serve the first slice. Smiles all around as they taste the spicy pumpkin filling and rich chocolate almost-a-brownie bottom layer.

 

INGREDIENTS

For the Pie Crust (makes 2 pie crusts)

14 tablespoons butter, softened

1 egg

2 cups flour

2 tablespoons sugar

½ teaspoon salt

¼ cup water

For the Fudge Layer

½ cup butter

2 ounces unsweetened chocolate bars or chips

1 cup sugar

2 eggs, beaten

1 teaspoon vanilla (See Quick Tip)

For the Pumpkin Layer

1 15-ounce can of pumpkin

1 14-ounce can of sweetened condensed milk

2 eggs

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon ginger

For the Pecan Layer

1¼ cup mix of whole and coarsely chopped pecans

¼ cup firmly packed light brown sugar

¼ cup firmly packed dark brown sugar

2 tablespoons light or dark corn syrup

1 teaspoon vanilla extract

4 tablespoons melted butter

 

INSTRUCTIONS

Prepare the Pie Crust (makes 2 pie crusts)

In a mixing bowl, add flour, butter, sugar, and salt. Using a pastry cutter blend all together. Mix in water and egg and blend until well combined. Flour the counter and knead the dough for a few minutes. Divide dough in half and roll out right away for use, or wrap in plastic and store in fridge until ready to use. When ready, roll out 1 pie crust and place in pie pan.

Prepare the Fudge Layer.

Melt together chocolate and butter. I do this over the stove top, but you could do in the microwave as well. When melted, remove from heat and stir in sugar and beaten eggs (See Quick Tip). Stir until well combined and no visible egg. Pour into unbaked pie shell.

Prepare the Pumpkin Layer

In a medium mixing bowl, combine pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg and ginger. Stir until well combined and pour over fudge layer in unbaked pie shell. Place in preheated oven at 425 degrees F for 15 minutes. When 15 minutes is over, reduce oven temp to 350 degrees F and bake for another 50 minutes or until the center of the pie is not wiggly. Do not remove pie from oven when reducing heat. Remove from oven and let it completely cool (See Quick Tip).

Prepare the Pecan Layer

In a small bowl mix all of the pecan topping ingredients together until combined. Then after the pie has baked about 60-65 minutes, remove from the oven and gently sprinkle the pecan topping evenly over the top of the pumpkin layer. The pumpkin pie layer may sink just a tiny bit but do not worry it will turn out just fine. Place back in the oven and bake for an additional 15 to 20 minutes, until the pecan topping is bubbly. Remove from oven and let cool at room temperature.

Top with fresh whipped cream and serve.

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Quick Tip:  For best results, do not cool the pie after baking the Pumpkin Layer. As soon as the Pumpkin Layer baking time is up, add the Pecan Layer and bake the additional time specified.

Recipe and image courtesy of Sandra at A Dash of Sanity