913.491.0038

creynolds@somersetridge.com

pumpkin pecan pie recipe

Pumpkin Pecan Tawny Port Pie With Chocolate

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Servings: 8 people
Course: Dessert
Ingredients Method Notes

Ingredients
  

Crust
  • 1 unbaked 9” pie crust Or make your favorite homemade pie crust
Pumpkin Pie Filling
  • 1 cup pumpkin puree not pumpkin pie mix
  • 1/4 cup heavy cream
  • 1/2 cup light or dark brown sugar
  • 1 egg
  • 1 tsp pumpkin pie spice* See notes for a homemade recipe
  • 1/4 tsp salt
  • 1 tsp vanilla
Pecan Pie Filling
  • 1/2 cup granulated sugar
  • 4 tbsp butter
  • 2 eggs
  • 1/2 cup pure maple syrup
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 2 tbsp Somerset Ridge Tawny Port
  • 1 -1 1/2 cups raw pecans
  • 1 cup good chocolate chips
  • flaky sea salt for sprinkling

Method
 

  1. Preheat the oven to 350 degrees F.
Pumpkin Pie Filling
  1. Mix together the pumpkin, heavy cream, brown sugar, egg, pumpkin pie spice, salt and vanilla in a mixing bowl until combined.
  2. Pour the mixture into the bottom of your chilled pie crust.
Pecan Pie Filling
  1. Cream together the sugar and butter until combined.
  2. Add one egg at a time, scraping down the sides if needed until the eggs are fully incorporated.
  3. Add the maple syrup, salt, vanilla and Tawny Port until combined.
  4. Stir in half of the pecans.
Make the Pie
  1. Carefully spoon the pecan pie over the pumpkin filling.
  2. Some of the two filling will mix, this is OK, but try your best to be careful with the pecan filling so you will get two layers of pie!
  3. Once you have added all of the pecan pie filling to the crust, sprinkle on the remaining pecans and chocolate chips.
  4. Place the pie in the middle rack of the oven and bake for 45-55 minutes or until the center just has a little jiggle to it.
  5. If the top of the pie is burning before the center is done, cover with foil.
  6. Allow the pie to cool completely before serving.
  7. Sprinkle with flaky sea salt.
  8. Store in the fridge and bring to room temp before serving if desired.

Notes

**Make your own pumpkin pie spice:
Mix together 1 tsp cinnamon, 1/4 tsp ginger, and 1/8 tsp nutmeg.