There is never enough time during the holidays to do everything you want, no matter how much you plan. Everyone wants to have the traditional foods for the holidays; they just wouldn't be complete without pumpkin and pecans. Why not combine two holiday favorites? You get rich sticky pecan pie and creamy moist pumpkin all in one. Not only do you cut down on prep time, you can get two pies in one (and that gives us more room to try other goodies!)
The cookie crust recipe that is included here is great for cream pies and is quick and easy to prepare. Try it with a rich chocolate cream pie or a light fluffy coconut cream, they accompany each other wonderfully.
Pecan Shortbread Pie Crust:
- 1 1/2 c crushed pecan shortbread cookies
- 5 tbsp melted butter
- 1/2 c crushed pecans
- 1tbsp sugar
Directions for crust:
- Pre-heat oven to 350
- Place cookies in blender or food processor (you may need to do this in batches). Blend on pulse until you have coarse crumbs
- Put crumbs into mixing bowl
- Melt butter
- Pour melted butter into cookie crumbs and mix until moistened
- Butter bottom and sides of 9" pie pan
- Press crumbs evenly over bottom and halfway up side of pan
- Bake in pre-heated oven 7-10 min until golden brown
Ingredients for Pumpkin Cream Cheese Pie Filling
- 1 egg beaten
- 1/2 c pumpkin
- 8 oz room temp cream cheese
- 2 tbsp evaporated milk
- 1 tbsp brown sugar
- 1/4 c granulated sugar
- 1/4 tsp nutmeg
- 1/8 tsp ginger
- 1/4 tsp cinnamon
Mixing Instructions: Pumpkin Cream Cheese
- In a med size mixing bowl, beat egg until light yellow
- Mix in pumpkin
- Add room temp cream cheese and mix until thoroughly blended
- Stir in evaporated milk
- Add all dry ingredients and mix well
- Pre-heat oven to 350
- Pour pumpkin mix onto baked pie crust and spread evenly
- Set aside
Ingredients for Pecan Pie Filling
- 2 eggs beaten
- 2/3 c corn syrup
- 1/3 c granulated sugar
- 3/4 tsp vanilla
- 1 c pecans
Mixing Instructions: Pecan Filling
- In a small bowl beat eggs until pale yellow
- Pour in corn syrup and mix well
- Add vanilla and sugar and stir until batter looks translucent
- Mix in pecans
- Pour over pumpkin cream cheese batter already in pan
Baking Instructions:
- Place pan on rack in center of oven and bake for 45 to 50 minutes; just until center of pie begins to feel firm. If pecans begin to brown too much, lay a piece of aluminum foil over the top of the pie.
- Be sure to cool completely and refrigerate until well chilled (preferably overnight) before serving
This pie is delicious when topped with whipped cream. For a more dramatic presentation, fill a pastry bag with whipped cream and pipe rosettes around the edges of the pie. Sprinkle the whipped cream with pecan bits, you can even dust whipped cream with nutmeg or orange colored sugar crystals.
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