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Friday, November 1, 2013

Maple Pumpkin Pie with Pecan Streusel

This pie is for those of us that need a little something more from a pumpkin pie.   While the traditional pie with its creamy pumpkin simplicity is a wonderful thing and perfectly satisfying to many; some of us crave more, more flavor and more texture. This has that something more, pure maple flavor in the filling and a sweet crumbly pecan streusel on top. 
   
Crust
1 Homemade or premade pie crust for a 9" pan
heavy cream for brushing edges
Pecan Streusel
3/4 cup chopped pecans
1/4 cup firmly packed light brown sugar
2 Tbsps all purpose flour
2 tsps. cinnamon
2 Tbsps unsalted butter
Pumpkin Filling
2 cups pure pumpkin - 15 oz can
2 Tbsps all purpose flour
1/3 cup firmly packed dark brown sugar
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp salt 1 1/3 cups heavy cream
3/4 cup Grade B Pure Maple Syrup
3 large eggs
Instructions
Preheat oven to 425 degrees.  Roll out pie dough to a 10" circle and place in a 9" pie plate so that the edges over and the rim.  Using your thumb and index finer, crim the edge of the pie shell.  Brush the edges of the pie shell with heavy cream to create a nicely golden brown finish.   Prepare the streusel:  in a medium bowl mix together the pecans, sugar, flour and cinnamon, toss together. Cube the butter and add it to the mixture cutting it in with our fingertips until combined and you have pea size streusel.  Chill the streusel in the refrigerator until the pie is mostly baked.  Prepare the filling:  using an electric mixer, mix together on medium speed the pumpkin, flour, sugar and spices until smooth.  Scrape the sides of the bowl and add the heavy cream and syrup, continue mixing and scraping down the bowl.  In a separate bowl, beat the eggs then add them to the pumpkin mixture and mix until smooth.  Pour the filling into the pie shell.  Place the pie plate on a baking sheet and bake for 15 minutes.  Reduce the heat to 350 and continue baking for 30 minutes.  Remove the pie from the oven and sprinkle the pecan streusel over the top, covering the pie completely.  Place pie back in the oven for approximately 15 minutes, or until the pie is firm in the middle and the streusel is golden.  Transfer the pie to a wire rack and allow to cool before serving.  It's best served cold or at room temperature.  Can be stored in the refrigerator for up to 4 days.
Recipe adapted from Michel Stuart's Perfect Pies, The Best Sweet and Savory Recipes from America's Pie-Baking Champion
 
 
 
 
Enjoy!
 
This pie and many more delicious pies are from this fantastic book, available here:
 




2 comments:

  1. Hi Rosie. I love the pecan streusel on top. It takes it to another level of yumminess. Thanks for sharing this during Our Little Family Adventure's Thanksgiving Menu Planning Event. ~Nicky

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