Pumpkin Pie with maple cream and sugared pecans

By loriarnold

Learned while in Pittsburgh with the Arnold clan. Served many years for Thanksgiving dinner.

Ingredients

• 2 cups canned pumpkin
• 2/3 cup firmly packed light brown sugar
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp salt
• 1/4 tsp allspice
• 1/4 tsp nutmeg
• 1 1/2 tsp grated orange rind
• 1 1/2 cups half and half
• 3 large eggs, beaten
• 2 TBSP sugar
• 1/2 cup chopped pecans
• 1 cup whipping cream
• 1/4 cup powdered sugar
• 1/4 cup maple syrup

Details

Servings 8

Preparation

Step 1

Bake pie crust for 8 minutes with aluminum foil covering entire pie and crust to prevent overbaking. Remove foil and bake for 4 more minutes.

Whisk together pumpkin and next 10 ingredients. pour filling into crust. Bake at 375 for 50 to 55 minutes or until knife inserted in center comes out clean. Cover crust during cooking after 20 minutes.Cover and refrigerate overnight.

Combine 2 TBSP sugar and pecans in small skillet. Cook over medium low heat, stirring constantly, 5 minutes or until sugar melts. Cool on wax paper.

Beat whipping cream at high speed. Gradually add powdered sugar 1 TBSP at a time until soft peaks form. Slowly fold mapel syrup into whipped cream. Cover and chill 1 hr.