MAPLE PUMPKIN PIE WITH SALTED PECAN BRITTLE
By Ellen Bales Starwriter
I pulled this straight out of the latest edition of Better Homes & Gardens Magazine, so all the credit goes to them. The picture and description are so irresistible I just had to post it. This may be a winner for Thanksgiving Day dessert.
single-crust pie pastry for a 9" pie plate
(15 oz.) pumpkin puree
pure maple syrup
packed brown sugar
vanilla bean paste - or - vanilla extract
eggs, slightly beaten
SALTED PECAN BRITTLE:
toasted chopped pecans
plus 1/2 tsp. sea salt
1FOR FILLING: In a large bowl combine the pumpkin, maple syrup, brown sugar, vanilla, and salt. Add eggs; beat lightly until combined. Gradually add the milk, stirring to combine.
2Pour filling into a prepared pastry shell. To prevent overbrowning, cover edge of pie crust with foil. Bake in a preheated 375-degree oven for 30 minutes. Remove foil. Continue baking about 25 to 30 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack and then cover and chill for 2 hours. To serve, top with Salted Pecan Brittle.
3SALTED PECAN BRITTLE: In a small saucepan combine the sugar and water. Stir over medium heat until sugar is dissolved. Bring to boiling and continue to boil, without stirring, until mixture turns a dark, amber color, about 10 minutes. Stir in the toasted chopped pecans and 1/2 tsp. sea salt.
4Remove from heat; immediately pour onto a baking pan that is lined with foil and sprayed with nonstick cooking spray. Spread mixture evenly over pan and immediately sprinkle with the remaining 1/2 tsp. sea salt. Cool completely and break into large pieces. Sprinkle over pie.