MAPLE PUMPKIN PIE WITH SALTED PECAN BRITTLE
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|1||single-crust pie pastry for a 9" pie plate|
|1 can(s)||(15 oz.) pumpkin puree|
|2/3 c||pure maple syrup|
|1/4 c||packed brown sugar|
|1 tsp||vanilla bean paste - or - vanilla extract|
|3||eggs, slightly beaten|
|SALTED PECAN BRITTLE:|
|3/4 c||toasted chopped pecans|
|1/2 tsp||plus 1/2 tsp. sea salt|
Cooked to Perfection
Indianapolis, IN (pop. 3.7M)
Member Since Jun 2010
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.
FOR 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.
Pour 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.
SALTED 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.
Remove 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.