- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
This pie slices beautifully to reveal not one but two fillings: both pumpkin custard and gooey, syrupy pecan. Chef Joanne Chang’s technique ensures the bottom of the pie shell is perfectly cooked and avoids sogginess.
Ingredient:
- 1/3 cup granulated sugar
- 1/4 cup water, plus more for dipping pastry brush
- 1/2 cup light corn syrup
- 1 tablespoon unsalted butter
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 1/4 cups pecan halves (about 5 ounces), toasted
- 1 cup canned pumpkin
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground nutmeg
- 2/3 cup heavy cream
- 1/4 cup granulated sugar
- 2 large eggs
- 1 cup heavy cream
- 2 tablespoons powdered sugar
