Ingredients:

  • 1 ¼ cups All-Purpose Flour (plus extra for dusting)
  • 1 Tbsp Granulated Sugar
  • ½ tsp Fine Sea Salt
  • 8 Tbsp (1 stick) Unsalted Butter, chilled and cubed
  • 3–5 Tbsp Ice Water
  • 1 cup Canned Pumpkin Purée (not pie filling)
  • ½ cup Heavy Cream (Double Cream)
  • 1 Large Egg, lightly beaten
  • ¼ cup packed Light Brown Sugar
  • 1 tsp Vanilla Extract
  • 1 ½ tsp Mixed Spice (or Cinnamon/Ginger/Nutmeg)
  • ¼ tsp Fine Sea Salt
  • 1 ½ cups Pecan Halves, lightly toasted
  • 1 cup Dark Corn Syrup (or Golden Syrup)
  • 4 Tbsp Unsalted Butter, melted
  • ½ cup packed Dark Brown Sugar
  • 2 Large Eggs, lightly beaten
  • 1 tsp Vanilla Extract
  • ¼ tsp Fine Sea Salt

Instructions:

  1. Prepare the Dough: Combine flour, sugar, and salt in a food processor or large bowl. Cut in the cold butter until the mixture resembles coarse breadcrumbs (pea-sized pieces).
  2. Hydrate and Chill: Slowly sprinkle in the ice water, mixing only until the dough just comes together. Flatten into a disc, wrap tightly, and chill for at least 30 minutes.
  3. Roll and Fit: On a lightly floured surface, roll the dough into a 12-inch (30 cm) circle. Carefully transfer to the pie plate, trimming and crimping the edges. Place the dish in the freezer for 15 minutes.
  4. Blind Bake: Preheat oven to 375°F (190°C). Line the crust with parchment paper and pie weights. Bake for 15 minutes. Remove weights and paper, and bake for an additional 5 minutes until the base is dry. Reduce oven temperature to 350°F (175°C).
  5. Mix Pumpkin Custard: In a medium bowl, whisk together the pumpkin purée, heavy cream, 1 large egg, light brown sugar, spices, vanilla, and salt until completely smooth. Set aside.
  6. Mix Pecan Filling: In a separate bowl, combine the corn syrup, melted butter, dark brown sugar, 2 large eggs, vanilla, and salt. Stir well until homogenous. Stir in the 1 ½ cups of pecan halves.
  7. Assembly: Pour the entire Pumpkin Custard mixture into the prepared, par-baked crust.
  8. Layer the Pecans: Very gently and slowly spoon the Pecan Filling mixture over the pumpkin layer. The pecan mixture will naturally settle on top, creating two distinct layers.
  9. The Slow Bake: Place the pie on a baking sheet. Bake at 350°F (175°C) for 30 minutes.
  10. Tent and Finish: If the crust edges or pecans are browning too quickly, loosely tent the pie with foil. Continue baking for an additional 35–45 minutes, or until the pecan layer is set and the pumpkin custard registers around 180°F (82°C).
  11. Cool Completely: Remove the pie from the oven and transfer to a wire rack. Allow the pie to cool completely to room temperature, which takes at least 4 hours, or ideally, chill overnight. This setting process is essential for clean slices.