Pecan Pumpkin Pie

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This pie combines two holiday favorites in a sweet, nutty, two-layer dessert.  Perfect with a side of vanilla ice cream, topped with fresh whipped cream, and simply warm from the oven.

Pecan Pumpkin Pie

Start with one pie crust.  (I made my own using Joy of Cooking’s recipe for Basic Pie or Pastry Dough.  Making your own dough is not that time-consuming and it tastes so much better!) Line a pie dish with the crush.  Add the pumpkin filling:

• 1 c. canned pumpkin (regular pumpkin, not the pie filling)
• 1/3 c. packed brown sugar
• 1 egg, beaten
• 1 t. cinnamon
• 1/2 t. nutmeg
• Dash salt

Combine well and pour into the pie shell.

In a bowl make the pecan filling:

• 2 eggs, beaten
• 1 c. coarsely chopped pecans
• 2 T butter, melted
• 2/3 c. packed brown sugar
• 2/3 c. agave nectar (you can also use corn syrup if you have that on hand, but agave nectar is a healthier option)
• 1 t. vanilla

Mix ingredients well and slowly pour over the pumpkin filling into the pie pan.  Bake at 350 degrees for 60 minutes until the filling is set.