Because they are both such Thanksgiving staples, I thought why not combine the two into a pie
powerhouse? This combination is fantastic, and by uniting the pumpkin and pecan pie, you save
more room for seconds!
½ recipe Basic Pie Crust (1 crust)
1 15-ounce can plus 1 cup pumpkin
purée (not pumpkin pie mix)
¼ cup milk
1¼ brown sugar
2 tablespoons cornstarch
3 tablespoons molasses
2 teaspoons pumpkin pie spice
2 teaspoons cinnamon
1 teaspoon vanilla
½ teaspoon maple extract
(optional)
½ teaspoon salt
1 cup pecan halves
Preheat the oven to 400 degrees.
Roll out chilled pie crust to 12 inches in diameter. Set
pie crust in a 9-inch pie dish and trim and crimp edges.
Poke crust with the tines of a fork in several places. Put a
sheet of parchment paper on top of crust and fi ll with pie
weights or 2 cups dried beans. Bake for 12 to 15 minutes,
until crust looks a little dry. Let crust cool on a cooling rack
and remove the beans or pie weights.
After crust has cooled for about 20 minutes, prepare the
pie fi lling. In a food processor or blender, purée pumpkin,
milk and brown sugar until well-combined. Add cornstarch,
molasses, pumpkin pie spice, cinnamon, vanilla, salt and
maple extract, if using. Process until smooth and all
ingredients are incorporated, scraping down sides of food
processor as needed. Pour fi lling into pie crust and arrange
pecans on top.
Cover pie with foil and bake for 25 minutes. Remove foil
and continue baking for an additional 25 to 30 minutes,
until edges are set and center is still a little jiggly. Let cool
completely before serving. Best if made the night before
to let spices set. Store leftover pie covered at room
temperature.
Yield: 1 PIE, 8 SLICES
Prep time: 40 MINUTES
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