pumpkin pie with cinnamon-pecan topping
I do this to myself all the time. Trying a new recipe for the first time at a holiday meal. I made this one for our Thanksgiving dinner this year! This is a combination of two recipes. My husband liked the idea of the cinnamon pecan topping, and I, not being a great pumpkin pie lover, found a unique recipe for pumpkin pie. So I made that and topped it with the topping. I loved the pumpkin pie! (Everyone else liked it, too, but they already liked pumpkin pie!) My daughter had a second piece just for the topping! I'll admit it's a bit more putzy than traditional but well worth it! Enjoy!
Blue Ribbon Recipe
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 does it give the pie a little crunch and add to the flavor, but it's also what sets it apart from an ordinary pumpkin pie. A pumpkin pie worthy of a spot on your holiday dessert table.
Ingredients
- FOR THE PIE FILLING
- 1 cup heavy cream
- 1 cup whole milk (I used evaporated milk)
- 3 large eggs, plus 2 large yolks
- 1 teaspoon vanilla extract
- 1 can pumpkin puree (15 oz.)
- 1 cup drained candied yams from a 15 oz. can (regular can be substituted)
- 3/4 cup sugar
- 1/4 cup maple syrup
- 2 teaspoons ground ginger (used the spice, you can grate fresh)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon table salt
- FOR THE CINNAMON PECAN TOPPING
- 1/2 cup butter at room temperature (1 stick)
- 1 cup all-purpose flour
- 2/3 cup packed brown sugar
- 1 cup pecans or walnuts
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
How To Make pumpkin pie with cinnamon-pecan topping
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Step 1I 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. -
Step 2After you place your dough in a deep-dish pie plate, refrigerate it for 15 minutes.
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Step 3Line the crust with foil and fill with pie weights.
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Step 4Bake crust on a rimmed baking sheet 15 minutes.
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Step 5Remove 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.
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Step 6For the filling: While pie shell is baking, whisk cream, milk, eggs, yolks, and vanilla together in a medium bowl.
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Step 7Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in a large, heavy-bottomed saucepan (I used my Dutch oven).
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Step 8Bring 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.
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Step 9Remove pan from heat and whisk in cream mixture until fully incorporated.
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Step 10Strain mixture through a fine-mesh strainer and set over a medium bowl, using back of ladle or spatula to press solids through strainer.
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Step 11Rewhisk mixture.
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Step 12Transfer to warm pre-baked pie shell.
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Step 13Cover pie edges with aluminum foil to prevent burning.
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Step 14Return 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.
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Step 15For the cinnamon pecan topping, with a fork mix all ingredients in a small bowl until fully incorporated.
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Step 16After the pie has baked for 20 minutes, sprinkle the cinnamon pecan topping over the pie.
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Step 17Return pie to the oven and cook for another 15 minutes until an instant-read thermometer inserted into the center reads 175 degrees.
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Step 18When done, transfer pie to wire rack and cool to room temperature, 2-3 hours.
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Step 19Refrigerate leftovers, if there are any! It's wonderful, as you probably already know, with some real whipped cream to top it off!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
