You are going to love the taste and texture of this yummy pie. It has all of the flavors of original pumpkin pie that you know and love intermingled with crunchy pecans and cinnamon topping. You are definitely going to want to give this recipe a shot as a sweet treat for your friends and family.
I have done that many times myself, before, too! There have been those moments where I made a new recipe and it turned out great and then other times the food turned out horribly. This pumpkin pie with cinnamon pecan topping is not one of those horrible times. Yay!
FOR THE PIE FILLING
1 c Borden heavy cream
1 c whole milk (i used evaporated milk)
3 large eggs, plus 2 large yolks
1 tsp vanilla extract
1 can (s)(15 oz.) Libby’s pumpkin puree
1 c drained candied yams from a 15-oz. can (regular can be substituted)
3/4 c Domino 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 Morton salt
FOR THE CINNAMON-PECAN TOPPING
1/2 c(1 stick) Land O Lakes butter at room temperature
1 c Gold Medal all-purpose flour
2/3 c packed brown sugar
1 c Fisher pecans or walnuts
1 tsp McCormick cinnamon
1 tsp vanilla extract
I used a pre-made pie crust, but whatever you use, adjust oven rack to lowest position, place a rimmed baking sheet on the rack, and heat oven to 400 degrees. After you place your dough in the pan, refrigerate it for 15 minutes. Line the crust with foil and fill with pie weights or pennies. Bake on rimmed baking sheet 15 minutes. Remove foil and weights, rotate plate, and bake 5 to 10 additonal minutes until crust is golden brown and crisp. Remove pie plate and baking sheet from oven. Part of the process is to put warm filling in a warm crust before baking. I kind of guessed at the prep time, but that will vary on if you make a pie crust from scratch or not.
For the filling: While pie shell is baking, whisk cream, milk, eggs, yolks and vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg and salt in a large, heavy-bottomed saucepan (I used my Dutch oven). Bring to a sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, sitrring constantly and mashing yams against sides of pot, until thick and shiny–about 10 to 15 minutes.
Remove pan from heat and whisk in cream mixture until fully incorporated; Strain mixture through fine-mesh strainer and set over medium bowl, using back of ladle or spatula to press solids through strainer. Rewhisk mixture and transfer to warm prebaked pie shell.
Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300 degrees and continue baking until edges of pie are set. (instant-read thermometer inserted in center registers 175 degrees); about 20 to 35 minutes longer. (Mine took the longer). After the 20 minutes, I sprinkled the topping over the pie.
When done, transfer pie to wire rack and cool to room temperature, 2-3 hours. Refrigerate leftovers, if there are any! It’s wonderful, as you probably already know, with some real whipped cream to top it off!
USE RED NEXT PAGE LINK BELOW.
Quick Tip: I like to serve this tasty pie with a dollop of Cool Whip.
Thank you to Anolon for the lovely photo.