the best of two pie worlds

Pumpkin Pecan Pie

recipe adapted from Sally's Baking Addiction

makes one 9 inch pie

INGREDIENTS

1 unbaked frozen 9-10” pie crust (Martha Stewart's Pate Brisee)
egg wash (1 egg yolk + cream)

Pumpkin Filling:

1 cup brown sugar

1 tbsp cornstarch

1 1/2 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp all spice
1/2 tsp salt

1/8 tsp ground black pepper

2/3 cup heavy cream

1/3 cup milk

2 eggs

1 can 15 oz 100% pure pumpkin puree

Pecan Topping:

1 cup finely chopped pecans

1/2 cup brown sugar

2 tbsp maple syrup or honey

Garnish:

sea salt

freshly whipped cream

METHOD:

1. Preheat oven to 375F (190C or 180C Fan).

2. Pre-bake pie crust with pie weights for 12 minutes. Remove from oven, remove weights and set aside.

3. In a large bowl, combine pumpkin filling ingredients and whisk until smooth. Don’t vigorously beat or over mix. This will create air bubbles which will cause the filling to rise like a soufflé in the oven.

4. Pour filling into pie crust. Brush edges with egg wash. Bake for 50-55 minutes or until the centre is still a little wobbly (to prevent the filling from over baking and cracking). Use a pie shield if the edges brown too quickly.

5. While the pie is baking, make the pecan topping. In a small bowl, add pecans and brown sugar. Use a fork to mix and drizzle in the maple syrup. Remove the hot pie from the oven and gently spread the topping on top.

6. Return the pie to the oven and bake for another 15 minutes. Cover edge of crust with pie shield to prevent over browning.

7. When done remove pie from the oven and cool on wire rack for 3-4 hours. Pie can be stored covered at room temperature for 1 day or in the refrigerator up to 2 days.

8. Serve at room temp with a sprinkle of sea salt and freshly whipped cream.

TIP:
- You can pre-bake the pie crust 3 days ahead of time. Cool and store in an air-tight container in the refrigerator until ready to use.