Pumpkin pie and Thanksgiving go together, but if you are tired of the standard pumpkin pie and want to try something just a bit different this pie offers a new twist on this traditional favorite. Candied pecans top a sweet spiced pumpkin filling making this pie your new favorite on the Thanksgiving dessert table.
Ingredients:
Filling:
- 1 1/2 cups of canned or fresh pumpkin
- 1/2 cup sugar
- 1/4 cup maple syrup
- 1 1/2 ounce of melted butter
- 1/4 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1/2 cup milk
- 1/4 cup heavy cream
- 3 large eggs
Crust:
- 2 1/2 cups flour
- 1 tsp salt
- 1 tsp sugar
- 2 sticks of butter chilled
- 1/3 cup and 1 tbsp. ice water
Praline Topping:
- 2 cup of pecans
- 1/2 cup dark brown sugar
- 2 tsp. dark corn syrup
- 2 tsp. vanilla extract
- 2 tsp sugar
Directions:
Start preparing the crust, by cutting butter into small cubes. In a large food processor combine sugar, salt, and flour and pulse to combine. Set ice water aside to chill, and add butter to the food processor. Pulse until the mixture resembles small crumbs the size of peas. Add the 1/3 cup water and mix some more just until combine. Turn dough onto counter on top of plastic wrap. Wrap and place in refrigerator to chill for 2 hours or overnight.
When dough is chilled turn it out onto a work surface that has been dusted with flour and roll half the dough into a circle approximately 12 inches in diameter. Spray pie pan lightly with cooking spray, and place dough in pan. Add a piece of parchment paper and baking weights or beans to the pan to keep the dough from puffing up when baking. Chill dough for another 30 minutes.
When filling is ready, put the unbaked pie dough into the oven for 15 minutes at350 degrees Fahrenheit.
To make filling:
Add the pumpkin, sugar, maple syrup, spices and milk to a mixing bowl and mix until combine. Add the eggs one at a time and beat until incorporated. Add the heavy cream and mix again until combined, do not mix it too much.
Remove the parchment paper from the pie crust, and add the pie filling to the crust. Bake at 450 degrees Fahrenheit for 10 minutes then 40 minutes at 350 or until a sharp knife inserted in the pie comes out clean. Use foil on the edges of the crust if it browns too fast.
To make the topping:
While your pie is baking, chop and add pecans and brown sugar to a mixing bowl. Add corn syrup and vanilla and mix well until pecans are fully coated. Add the topping to the pie, sprinkle lightly with sugar, and return the pie to the oven for 10 minutes or until the topping is bubbling. Cool for 2 hours before serving.
