Mile High Pumpkin Pecan Pie

…Or, as I like to think of it, the pumpkin pie to end all pumpkin pies! When I first saw this recipe, I thought it was the best of all possible worlds: the creamy richness of pumpkin with the added crunch of pecan. I ripped that page right out of the magazine and set it aside for Thanksgiving. I can’t even remember the last time I made a pie (I have come to rely on my friend Steve’s expert help!), but Thanksgiving doesn’t seem right to me without pumpkin pie and apple pie. Oh yes, I need them both. It seemed silly to make two pies for two people, so I decided to stick with this one. It definitely delivered the Thanksgiving punch, and I am really proud of how nicely it turned out!

Also, it is giant. It is baked in a Springform pan, so it’s as tall as a cheesecake, and really heavy when you’re trying to heft it out of the fridge! I miraculously didn’t have any trouble with the pastry, which was kind of a first. I triumphantly texted Steve to let him know of my victory! You were supposed to leave some overhang on the pan to keep the pastry from shrinking while baking, and that worked very well.

In fact, the whole thing gave me very little trouble. Five stars! And also five stars for flavor. The level of spice was absolutely perfect.

I would love to make this pie again for a big crowd, but I’m not sorry I have leftovers either. We’ve already got our tree up and decorated, and I’m listening to Charlie Brown Christmas music as I type this, but there is still quite a bit of Thanksgiving in my fridge, and that makes me happy.

Mile High Pumpkin Pecan Pie
Recipe from Martha Stewart

For The Crust:
2 1/2 cups all-purpose flour (spooned and leveled), plus more for work surface
2 tablespoons granulated sugar
1 teaspoon fine salt
2 sticks cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water

For The Filling:
1 1/4 cups light-brown sugar
3/4 teaspoon fine salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
4 large eggs, lightly beaten
1 can (29 ounces) pure pumpkin puree
1 can (12 ounces) evaporated milk
1/2 cup heavy cream
2 teaspoons pure vanilla extract
1-2 cups pecan halves

-Make the crust: In a food processor, pulse flour, granulated sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add 1/4 cup ice water in a steady stream, pulsing until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup more ice water, 1 tablespoon at a time). Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour (or up to 2 days).
-Preheat oven to 400 degrees. On a lightly floured surface, roll out dough just over 1/8 inch thick. Transfer to a 9-inch springform pan, adjusting dough as needed to fit flat against bottom and sides. Trim dough, leaving a 1 1/2-inch overhang (reserve scraps); freeze 15 minutes. Line dough with a double layer of parchment and fill with pie weights or dried beans. Bake on a rimmed baking sheet 30 minutes. Carefully remove parchment and weights; use reserved scraps to patch any holes in crust. Bake until deep golden, 30 minutes; cover edge with foil if overbrowning.
-Meanwhile, make filling: In a large bowl, whisk together brown sugar, salt, cinnamon, and nutmeg. Whisk in eggs, then pumpkin, until smooth. Slowly whisk in milk, cream, and vanilla. Reduce oven temperature to 350 degrees. With edge covered with foil, pour all but 1 cup filling into crust, return to oven, and carefully add remaining cup filling; bake 1 hour. Remove pie from oven and top with pecans. Bake until filling is just set but slightly wobbly in center, 20 to 25 minutes more. Let cool completely on a wire rack, about 3 hours. With a serrated knife, cut off overhang and unmold.

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