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SEATTLE — Pumpkin or pecan? This holiday season, you don’t have to choose. Safeway chef ambassador Joel Gamoran shared his festive recipe for a hybrid dessert he calls the “Zombie Pie”—a mashup of pumpkin and pecan pie that’s as fun to make as it is to eat.
Gamoran knows pie crust can intimidate even seasoned bakers. His secret? Keep the butter cold and let the food processor do the work.
“Our hands are warm and melt the butter. We want to keep the butter really cold,” he explained. With just flour, butter, sugar, salt, and water, the crust comes together in minutes. After a quick chill, it’s ready to roll out.
To prevent puffing, Gamoran recommends blind baking. “Which does not mean you do this with a blindfold on,” he teased. Instead, line the crust with foil and weigh it down with chickpeas—or even clean pennies. After 15 minutes in the oven, the crust is golden and ready for filling.
The filling starts with a classic pumpkin base, but Gamoran adds a twist: a pecan topping that bakes right into the pie.
“When you can’t decide pumpkin or pecan, you just make them both,” he said. The mixture of butter, vanilla, egg, cinnamon, and pecans creates a sweet, nutty layer that melts into the pumpkin custard.
Beyond baking, Gamoran shared tips for stretching your grocery budget. He praised Safeway’s private-label brands like Signature Select and Lucerne, He also highlighted Safeway’s delivery service and app.
“Gone are the days going over to the neighbors for a stick of butter. Just go on their app. They’ll deliver to you in like 30 minutes sometimes,” he said. The app also helps shoppers plan meals around weekly deals. “If chicken thighs are on sale, then chicken thighs are for dinner,” Gamoran said.
Pumpkin Pecan Pie
Making pie takes time, so let it pull double duty. This two-in-one version combines the best parts of pumpkin and pecan pie for a dessert that’s buttery, nutty, and totally worth the effort.
Servings: 8 (2 pie crusts)
Prep Time: 25 min (active), 2½ hrs total including chilling
Cook Time: 1 hr 15–30 min
3 3/4 cups (450g) Unbleached All Purpose Flour, plus more for rolling 2 tablespoons granulated sugar 1 teaspoon table salt 20 tablespoons (283g) unsalted butter, cut into small cubes; chilled ¼ cup-1 cup (227g) ice water 1 egg, lightly beaten For the Pumpkin Filling:1 15-oz. can signature SELECT canned Pumpkin 1 14-oz. Can signature SELECT Sweetened Condensed Milk 2 large eggs 1 tablespoon O Organics Pumpkin Pie Spice ½ teaspoon kosher salt
½ cup light brown sugar ¼ cup unsalted butter, melted1 large egg ½ teaspoon vanilla extract ¼ teaspoon ground cinnamon ¼ teaspoon kosher salt 1 cup Signature SELECT chopped pecans
In a large bowl, whisk together flour, sugar, and salt. Add butter and toss to coat. Using your fingers or a pastry cutter, flatten butter pieces into rough flakes—pea- to nickel-size chunks are ideal. Drizzle in ¼ cup of ice water and toss with your hands or a fork until dough just begins to clump. Add more water, 1 Tbsp at a time, until it holds together but isn’t sticky. Shape into two discs, wrap, and chill at least 1 hour (or overnight). Use the second pie dough for another or freeze for up to 2 months.
Roll the chilled dough on a lightly floured surface to a 12–13 inch circle, about ⅛ inch thick. Fit into a 9-inch pie plate, leaving ½ inch overhang; Fold the overhang back over the rim to create a thicker edge, then crimp it however you like.. Chill 20 minutes. Line crust with parchment or foil and fill with pie weights or dried beans.
Blind bake #1: 375 °F for 15–18 minutes, until edges are set.
Remove weights and parchment, prick bottom all over with a fork, brush lightly with beaten egg, and return to oven.
Blind bake #2: 10–12 minutes more, until golden. Let cool slightly.
3. Make the pumpkin filling: In a medium bowl, whisk together pumpkin, sweetened condensed milk, eggs, pumpkin pie spice, and salt until smooth. Pour into the warm crust.
4. Bake the pumpkin layer: Bake at 350 °F for 30–35 minutes, until just set around the edges but slightly wobbly in the center.
5. Make the pecan topping: While the pumpkin bakes, whisk together brown sugar, melted butter, egg, vanilla, cinnamon, salt until smooth.
6. Finish the pie: Remove the partially baked pumpkin pie from the oven. Scatter pecans evenly over the top, then gently pour the brown sugar-egg mixture over them. Return to oven and bake another 20–25 minutes, until the topping is set (just barely wobbles when shaken).
7. Cool and serve: Let cool completely before slicing (the layers firm up as it cools). Serve at room temperature or chilled. Store leftover pie covered in the refrigerator for 3-5 days
Dining and Cooking