Pumpkin Pie with Pecan Pie Crust


Pecan Pie Crust:

Place pecans in food processor and pulse until the texture is coarse gravel.  Pulse in egg, flour, and salt until mixture forms a ball.  Grease a 9-inch pie plate.  Using your hands, press crust onto bottom and up sides of tart pan.  Pie crust can be covered with plastic and refrigerated overnight or until ready to use.  Bring to room temperature before filling and baking.

Pumpkin Pie:

Adjust oven rack to middle position and preheat to 350 degrees.  Whisk together eggs, yolks, nutmeg, and salt in a medium bowl; stir in bourbon, molasses, and vanilla, then whisk in milk.  Gradually add egg mixture to pumpkin puree, whisking gently to combine.

Heat pecan pie crust in oven until warm, 5 minutes.  Sprinkle bottom of pie shell with brown sugar.  Pour pumpkin pie mixture into pie shell over brown sugar layer.  Bake until filling is set around edges but center jiggles slightly when shaken, about 45 minutes.  Transfer pie to wire rack; cool to room temperature, about 2 hours, and serve.

Recipe Credit

Pecan pie crust: www.elanaspantry.com
Pumpkin pie filling: modified from www.cooksillustrated.com