Pumpkin Pecan Pie
Pies are the greatest food ever invented. But there are just too many to choose from. No one can agree on their favorite. For that reason, I have taken to baking this double-decker, double-delicious pumpkin pecan pie.
Solid pack pumpkin puree can be found in every market all year long. But if I have time, I much prefer to make my own puree from butternut squash. I think it looks and tastes more pumpkin-y.
One year, cream pies were the favorite in my family. For thanksgiving I made banana cream for my tropic-loving daughter. I left the bananas out of half the pie, because one kid really loathed them. I tried to cut the pieces so one would be banana free, but I miscalculated, much to the displeasure of the rest of the table, forced to watched as banana cream spewed forth from the lips of my cherub. I love the holidays!
1/2 recipe Sucreé Dough
1/2 cup brown sugar
1-1/2 tablespoon cream
1 ounce (2 tablespoons) unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1/4 teaspoon cinnamon
1/4 teaspoon clove
1/4 teaspoon ginger
3 cups pumpkin (or butternut squash) puree
- Preheat oven to 350˚F. Line a 10-inch pie pan with a circle of sucreé dough. Crimp edges and freeze until solid. Blind bake for 20-30 minutes, until edges turn golden brown. Check the bottom. If it still looks raw, remove the weights and bake another 5 minutes. Cool completely, and remove pie weights.
- In a large bowl combine sugar, cream, eggs, butter, salt, spices and mix well. Add pumpkin, combine thoroughly and pour into pie crust, filling halfway.
- Arrange pecan halves decoratively on top of the pumpkin filling. In a large bowl combine sugar, corn syrup, eggs and mix well. Add butter, salt, spices, mix well and pour over nuts. Bake at 350˚F for 30-45 minutes, until golden brown and just set. Chill completely before serving with a dollop of lightly sweetened crème fraiche.
PS: If you prefer one pie to another, just double one of the filling recipes and use it alone to completely fill the blind-baked crust.