PUMPKIN PIE WITH CINNAMON-PECAN TOPPING

Pumpkin Pie With Cinnamon-Pecan Topping image

This pumpkin pie is beyond special. There are a few steps to this recipe, but it's definitely worth the extra effort. It combines pumpkin puree and yams with a traditional mix of pumpkin pie spices. Maple syrup is added which gives the silky smooth filling a unique flavor. We really enjoyed the cinnamon pecan topping. Not only...

Provided by Gail Springsteen

Categories Pies

Time 1h45m

Number Of Ingredients 20

Ingredients

FOR THE PIE FILLING
1 c heavy cream
1 c whole milk (I used evaporated milk)
3 large eggs, plus 2 large yolks
1 tsp vanilla extract
1 can(s) pumpkin puree (15 oz.)
1 c drained candied yams from a 15 oz. can (regular can be substituted)
3/4 c sugar
1/4 c maple syrup
2 tsp ground ginger (used the spice, you can grate fresh)
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp table salt
FOR THE CINNAMON PECAN TOPPING
1/2 c butter at room temperature (1 stick)
1 c all-purpose flour
2/3 c packed brown sugar
1 c pecans or walnuts
1 tsp cinnamon
1 tsp vanilla extract

Steps:

1. I used a pre-made pie crust, but whatever you use, adjust the oven rack to the lowest position. Place a rimmed baking sheet on the rack and heat oven to 400 degrees.
2. After you place your dough in a deep-dish pie plate, refrigerate it for 15 minutes.
3. Line the crust with foil and fill with pie weights.
4. Bake crust on a rimmed baking sheet 15 minutes.
5. Remove foil and weights, rotate plate, and bake 5 to 10 additional minutes until the crust is golden brown and crisp. Remove the pie plate and baking sheet from the oven. Part of the process is to put a warm filling in a warm crust before baking.
6. For the filling: While pie shell is baking, whisk cream, milk, eggs, yolks, and vanilla together in a medium bowl.
7. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in a large, heavy-bottomed saucepan (I used my Dutch oven).
8. Bring to a sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of the pot until thick and shiny--about 10 to 15 minutes.
9. Remove pan from heat and whisk in cream mixture until fully incorporated.
10. Strain mixture through a fine-mesh strainer and set over a medium bowl, using back of ladle or spatula to press solids through strainer.
11. Rewhisk mixture.
12. Transfer to warm pre-baked pie shell.
13. Cover pie edges with aluminum foil to prevent burning.
14. Return pie plate with baking sheet to oven and bake the pie for 10 minutes. Reduce heat to 300 degrees and continue baking until edges of pie are set; about 20. While baking prepare the topping.
15. For the cinnamon pecan topping, with a fork mix all ingredients in a small bowl until fully incorporated.
16. After the pie has baked for 20 minutes, sprinkle the cinnamon pecan topping over the pie.
17. Return pie to the oven and cook for another 15 minutes until an instant-read thermometer inserted into the center reads 175 degrees.
18. When done, transfer pie to wire rack and cool to room temperature, 2-3 hours.
19. Refrigerate leftovers, if there are any! It's wonderful, as you probably already know, with some real whipped cream to top it off!