Pumpkin pie is a holiday favorite. I love traditional pumpkin pie, but I'm always happy to find a new twist to it. I found this recipe recently and couldn't wait to try it out. The filling of this pumpkin pie has a touch of maple flavor and is a lighter filling, more like a chiffon. I've already made it twice for two different parties, and everyone was asking for the recipe. It's a winner!!! (The bonus . . . you'll also love the recipe for the Salted Pecan Brittle. Yum, yum!)
I found the original recipe in the November 2013 issue of Better Homes and Gardens. With just a couple of slight changes, I include the recipes here for the pie crust, the pie filling, and the salted pecan brittle.
Salted Pecan Brittle
3/4 C. granulated sugar
1/4 C. water
3/4 C. coursely chopped pecans
1 t. sea salt
Line a shallow baking sheet with foil and spray with cooking spray; set aside. In a small sauce pan combine the sugar and water. Stir over a medium heat until sugar is dissolved. Bring to a boil. Boil at a steady, moderate rate without stirring until mixture turns a dark amber color, about 10 minutes.
(Note: Set a timer and don't forget about it. The original recipe says to boil for 10 minutes. I took mine off the heat after 8 minutes when the mixture was amber and smelled like it was about to burn.)
Stir in pecans and 1/2 t. sea salt, Remove from heat and immediately pour onto the prepared pan. With a spatula, spread evenly and thinly. Sprinkle with remaining sea salt. Let cool and then break into large pieces. Tip: the brittle can be made ahead and stored, covered, at room temperature for one week (if it lasts that long!).
Pastry for Single-Crust Pie
1 1/4 C. all purpose flour
1/4 t. salt
1/3 C. shortening
4-5 T. cold water
Stir together the flour and salt. Using a pastry blender, cut in the shortening until mixture is crumbly. Add the water 1 or 2 tablespoons at a time, stirring with a fork and pressing against the sides of the bowl until all of the dough is moistened.
On a lightly floured surface, shape the dough into a flattened round. With a rolling pin, roll the dough from center to edges into a circle about 12 inches in diameter. (Note: I like a really thin crust; I rolled this dough into a circle about 15 inches in diameter.
Tip: I use a pastry cloth as a rolling surface and a pastry sleeve on my rolling pin. Halfway through the rolling, I turn the dough over and lightly flour again; this prevents sticking to the surface. An easy way to lift the dough is to lift up the corner of the pastry cloth and allow the dough to wrap around the rolling pin.)
To make a deep-dish pie as I did, use a 9 1/2 inch spring form pan. First turn a regular 9" pie pan upside down on the surface and lay the pastry on top of it.
Next, place the spring form pan upside down on top of the pastry dough.
Take a hold of both pans and gently but swiftly flip them over.
Remove the pie pan and gently ease the pastry dough down into the spring form pan.
Press the dough against the sides of the pan to keep it in place.
Trim away excess dough with a sharp knife so that the dough comes up about 2" along the side of the pan. (Tip: First dip the tip of the knife in flour.)
Crimp the top edge of the dough with a fork. (Tip: first dip the fork in flour.)
Maple Pumpkin Pie Filling
2/3 C. maple syrup
1/4 C. packed brown sugar
1 t. vanilla extract
1/2 t. salt
3 eggs slightly beaten
3/4 C. milk
1 t. pumpkin pie spice (optional)
(The original recipe didn't call for spices, but after making it once I decided I prefer it with, so the next time I made the recipe I added a teaspoon of pumpkin pie spice to the filling.
In a large bowl, combine the pumpkin, maple syrup, brown sugar, vanilla and salt with a whisk; add eggs; gradually stir in milk and whisk until combined, scraping the bowl once with a spatula to evenly distribute.
Place the pastry lined pan on a baking sheet and carefully pour the filling into it. Gently move the pan back and forth to level the filling.
Bake at 375 F for one hour. (Note: in my oven it took a little longer, about an hour and 10 minutes.) You'll know the pie is done when a knife inserted in the center comes out clean. (Tip: You know how a pumpkin pie often has that big crack in the middle? That is caused by the insertion of the knife. If you use a cake tester or a toothpick, the crack will be smaller. I don't like the crack at all, so I've learned from experience how to eyeball the doneness. I remove it from the oven when the edges of the filling start to look dry and are beginning to pull away from the sides. I also softly touch the center of the filling with my finger to test if it is no longer like liquid.) Set the pie on a cooling rack until cool.
When completely cool, spread whipped topping (about 4 oz.) over the top of the pie with a spatula.
Arrange the salted pecan brittle around the outer edge of the pie. Cover the top with aluminum foil and refrigerate. When ready to serve, drizzle maple syrup (I used caramel topping instead) over the pecan brittle. Remove the spring form.
Ingredients:
Flour (1 1/4 C.)
Shortening (1/3 C.)
Pumpkin puree (15 oz.)
Maple syrup (2/3 C.)
Brown sugar (1/4 C.)
Vanilla
Salt
Eggs (3)
Milk (3/4 C.)
Sugar (3/4 C.)
Water
Pecans (3/4 C. coursely chopped)
Whipped topping (4 oz.)
Non-stick cooking spray
Pumpkin spice (optional)
Caramel topping (optional)
Makes: 8 servings Prep time: 45 minutes Bake time: 1 hour at 375 F Cool time: 2 hours
Ingredients:
Flour (1 1/4 C.)Shortening (1/3 C.)
Pumpkin puree (15 oz.)
Maple syrup (2/3 C.)
Brown sugar (1/4 C.)
Vanilla
Salt
Eggs (3)
Milk (3/4 C.)
Sugar (3/4 C.)
Water
Pecans (3/4 C. coursely chopped)
Whipped topping (4 oz.)
Non-stick cooking spray
Pumpkin spice (optional)
Caramel topping (optional)
