Pumpkin Pecan Pie

Pumpkin Pecan Pie
We don't usually celebrate Thanksgiving, given that we live in France, but we are American, and I've always wanted to celebrate it, and have a traditionnal (well, without the turkey) Thanksgiving dinner with my family. So we figured that this year we would. And yes, I know, thanksgiving was thursday, but we celebrated it today with friends. And the Pumpkin Pecan Pie was AMAZING. So I thought I'd post the recipe:

D'habitude on ne célèbre pas Thanksgiving, car on vit en France, mais on est Américains, et j'ai toujours voulu le célébrer, et avoir une tradition dans ma famille (sans la dinde). Alors cette année on s'est dit qu'on le célébrerait. Et oui, je sais, c'était jeudi, mais on l'a célébré aujourd'hui avec des amis. Et la tarte au potiron et aux noix de pécan était vraiment superbe, alors je vous donne la recette (regardez tout en bas):

You'll need:

  • Your favorite pie crust (9 inches)
  • 2 cups (or 1 can, 15 ounces) of pureed pumpkin or butternut squash.
  • 2 eggs
  • 1/2 cup maple syrup
  • 1/4 cup sugar
  • 1/4 cup heavy whipping cream
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg

And for the pecans on top:

  • 1 egg, lightly beaten
  • 1 1/2 chopped pecans
  • 1/4 cup sugar
  • 1/2 cup maple syrup
In a large bowl, beat the eggs, pumpkin, syrup, sugar, cream, cinnamon and nutmeg until smooth. Line a 9-in. plate with crust, and pour the smooth pumpkin mixture into it. For the pecan topping, in a seperate bowl combine egg, pecans, maple syrup and sugar, and spoon over the top of the pie.
Bake at 425°F  for about 10-15 minutes then turn the heat down to 350°F and bake for another 45 minutes (but keep your eye on it, you don't want it to get burned!)
Cool on a wire rack for at least an hour, and refrigerate overnight (it is best the next day). Serve with whipped cream or vanilla ice cream.

Pretty Pumpkin
Pick a nice pumpkin

In a large bowl, beat the eggs, pumpkin, syrup, sugar, cream, cinnamon and nutmeg until smooth

 Poor smooth pumpkin mixture into the crust
 In a seperate bowl, combine Pecans, maple syrup, egg and sugar
pecan topping
 And spoon on top of the pie.
It is now ready to go in the oven.
Ta-da! Enjoy!
Pumpkin Pecan Pie
Pumpkin Pecan Pie

 Tarte au Potiron et aux Noix de Pécan

Vous aurez besoin de:

Votre pâte à tarte préférée
• 500 g de purée de potiron ou de courge musquée.
• 2 œufs
•115 mL de sirop d'érable
50 g sucre
• 50 mL de crème fleurette épaisse
1 1/2 cuillère à café de cannelle moulue
• 1/2 cuillère à café de noix de muscade

Et pour les noix de pécan:

• 1 œuf, légèrement battu
600 g de noix de pécan coupées
50 g de sucre
115 mL de sirop d'érable

Dans un grand bol, battre les œufs, le potiron, le sirop d'érable, le sucre, la crème, la cannelle et la muscade jusqu'à l'obtention d'une consistance lisse. Tapisser un moule à tarte avec la pâte à tarte, et versez le mélange de potiron dedans. Pour les noix de pécan au dessus, dans un bol séparé mélanger l'oeuf, les noix de pécan, le sirop d'érable et le sucre. Verser les noix sur la tarte.

Cuire pendant environ 10-15 minutes à 210°C, puis baisser le feu à 180°C et cuire pendant 45 minutes de plus (mais gardez un oeil sur la tarte, il ne faut pas la brûler!)

Laisser refroidir sur une grille pendant au moins une heure, et garder au réfrigérateur jusqu'au lendemain (c'est meilleur le jour d'après). Servir avec de la crème fouettée ou de la glace à la vanille.


  1. Hi Carmen! Did you really use that pumpkin for the pie? I'm just wondering if you did or if you were able to find canned pumpkin. Usually Americans use the canned pumpkin, but really if you can make the time to cook a small sugar pumpkin, or sweet potatoes, for your pie or soup, the taste is amazing! It is so much better than the canned. Hope you enjoyed the meal!!!

    1. Yes, we did use that pumpkin, because all the recipes called for canned but we couldn't find any at the store! So we found a recipe using fresh, and it's not that difficult actually, it just takes a few extra minutes to cut it up and stick it in the oven/pressurecooker to soften it up. And yes, the taste is amazing! Especially for soups, you should definitely use fresh pumpkin instead of canned. And we weren't sure what to use, because the exact translation of pumpkin is "citrouille", but to cook or bake "potiron" is used more often. So that's actually a potiron. :)

  2. YUM YUM YUM. Too bad you didn't have some of those handy to throw at those intolerant people protesting the other day (I read your post -- was away for a few weeks so am just catching up!)

  3. Drool!! that looks so yummy! We always do pumpkin pie and pecan pie at my house, but I've never thought to combine the two. This is definitely going on the menu next year. Happy Thanksgiving!

  4. I don't really like pumpkin pie, but that seems delicious!