Two classic Thanksgiving pies come together in this one irresistible dessert.
Makes 1 (10-inch) pie
- 1 (14.1-ounce) package refrigerated piecrusts
- 1 (15-ounce) can pumpkin
- 5 large eggs, divided
- ¾ cup plus 2 tablespoons granulated sugar, divided
- ⅓ cup firmly packed light brown sugar
- 7 tablespoons butter, melted and divided
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup light corn syrup
- 1 tablespoon vanilla extract
- 2 cups chopped pecans
- Preheat oven to 425°. Spray a 10-inch cast-iron skillet with cooking spray.
- On a lightly floured surface, unroll piecrusts, and stack together; roll to a 14-inch circle. Press crust into bottom and up sides of prepared skillet. Trim excess dough to ½ inch past skillet. Fold edges under, and crimp as desired. Line crust with parchment paper, letting excess parchment extend over sides; fill with pie weights.
- Bake for 5 minutes. Let cool for 10 minutes; remove pie weights and parchment. Reduce oven temperature to 350°.
- In a large bowl, whisk together pumpkin, 2 eggs, 2 tablespoons granulated sugar, brown sugar, 5 tablespoons melted butter, cinnamon, and nutmeg until smooth. Pour into prepared crust.
- In same bowl, whisk together corn syrup, vanilla, remaining 3 eggs, remaining ¾ cup granulated sugar, and remaining 2 tablespoons melted butter until smooth. Stir in pecans. Gently pour mixture onto pumpkin layer.
- Bake until center of pie is set, 50 minutes to 1 hour, covering edges of crust with foil to prevent excess browning, if needed. Let cool completely on a wire rack. Store, covered, at room temperature for up to 3 days.