Pumpkin Pecan Pie

Step 1 Before making crust, freeze butter and flour for 30 minutes. You want them VERY chilly.

Step 2 Mix flour, sugar, and salt in a large bowl. You can also use a food processor. Add butter and mix with hands until pea-sized and slightly larger bits form. Add vinegar and ice water, 1 tablespoon at a time, until dough comes together and is moist but not sticky (squeeze some with your fingers). Crumbly mixture.

Step 3 Form dough into a ball on a lightly floured surface. Avoid fractures and flatten into a disk.

Step 4 Refrigerate dough until extremely cold, at least 2 hours or overnight, covered with plastic wrap. 

Step 5 Preheat oven to 425º and gently grease a deep 9" pie dish with cooking spray.

Step 6 Roll dough into a 12-inch circle on lightly floured surface. Cover pie dish and carefully press to fit, avoiding air bubbles. Crimp edges, trim edge to 1”, and tuck overhang under.

Step 7 Wrap crust in parchment and add dry beans or pie weights. Bake 10 minutes, remove parchment and weights, and bake 10 more. Reduce heat to 350º.

Step 8 While making fillings: Mix pumpkin puree, heavy cream, sugar, and eggs in a large bowl. Stir in vanilla and spices. 



Step 9 In another large basin, mix melted butter, sugar, corn syrup, vanilla, salt, and eggs. Stir in pecans until covered. 

Step 10 Pour pumpkin filling over parbaked crust and smooth. Carefully spoon pecan filling over pumpkin. 

Step 11 Bake pie for 45 minutes until center filling is slightly jiggly. Continue baking with loose foil if crust darkens too much. 

Step 12 Cool at room temperature for 1 hour, then refrigerate until serving.