Pie crust :
1 and ¾ sticks of unsalted butter – melted
1 Cup of powdered sugar
About 2 cups of white flour
Dark Layer :
1 and ½ cup of ground pecans (or hazelnuts or walnuts…)
2 tbl spoons of melted butter
2 tbl spoons of cocoa
½ cup of brown sugar
The pumpkin layer :
1 and 1/2 can of pumpkin puree
1 and ¼ cup of heavy whipping cream (+ additional whip cream for garnish – optional)
1 teaspoon of salt
Pumpkin spice (pinch)
1 cup of brown sugar
About 4 table spoons of white flour
Preheat oven to 350°F. Combine the pie crust ingredients to create dough. It shouldn’t completely stick but still should be very soft. Set aside and let rest.
Put the dough in a pie baking dish and using your fingers and knuckles, spread the dough across as evenly as possible, going up the sides. If you would like to decorate the top of the pie, you can set a little piece of the dough aside and then use a cookie cutter to cut out fun shapes, like hearts, leaves or pumpkins etc. Get a fork and poke holes all over the crust (it’s so the air doesn’t build up underneath and doesn’t make bubbles). Cover with pie weights or beans and bake for 10 minutes.
In the meantime prepare the darker layer. Combine pecans, butter, cocoa and sugar to form a paste.
Take the pie out of the oven; spread the nutty paste on the bottom. In a separate bowl stir the ingredients of the pumpkin layer. Pour the mixture into the baking dish, smoothing the surface with a spatula or a large knife.
Bake for about 30-40 minutes. After the initial 10 minutes, lower the temperature to 325°F. Decorate each slice with additional whip cream before serving.
Enjoy this silky autumn treat!
Photo credit / Duke Morse Photography