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Pumpkin Pie with Maple Cream and Sugared Pecans Recipe

Pumpkin Pie with Maple Cream and Sugared Pecans Recipe

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Pumpkin Pie with Maple Cream and Sugared Pecans

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Ingredients

Count

Nutrition

5401

Calories

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Ingredients:

Serving

1 1/3 cups all-purpose flour
1/2 tsp salt
1/2 cup shortening
4 to 5 tbsp ice water
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 ground allspice
1/4 tsp ground nutmeg
1 1/2 tsp grated orange rind
1 1/2 cups half-and-half
3 large eggs, beaten
2 tbsp granulated sugar
1/2 cup chopped pecans
1 cup whipping cream
1/4 cup powdered sugar
1/4 cup maple syrup

Directions:

Combine flour and 1/2 teaspoon salt; cut in shortening with a pastry blender until mixture resembles the size of peas. Sprinkle ice water, 1 tablespoon at a time, evenly over surface; stir with a fork until dry ingredients are moistened. Shape dough into a ball; cover and chill 30 minutes.
Roll dough to 1/8 thickness on a lightly floured surface. Fit into a 9 deep-dish pieplate; trim off excess pastry along edges. Fold edges under, and crimp. Line pastry with aluminum foil, and fill with pie weights or dried beans. Bake at 450° for 8 minutes. Remove weights and foil; bake pastry 4 more minutes. Remove pastry crust to a wire rack to cool; reduce oven temperature to 375°.
Whisk together pumpkin and next 10 ingredients in a large bowl until combined. Pour filling into crust.
Bake at 375° for 50 to 55 minutes or until a knife inserted near center comes out clean, shielding crust after 20 minutes. Cool on a wire rack. Cover and refrigerate overnight.
Combine 2 tablespoons granulated sugar and pecans in a small skillet. Cook over medium-low heat, stirring constantly, 5 minutes or until sugar melts and pecans are toasted. Spoon onto wax paper to cool. Crumble sugared pecans into pieces.
Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, 1 tablespoon at a time, until soft peaks form. Slowly fold maple syrup into whipped cream. Cover and chill 1 hour.
To serve, spoon maple cream onto each serving. Sprinkle sugared pecans over cream.
Butternut Squash Pie: You can make this pie using butternut squash in place of the pumpkin. Two cups pureed butternut squash is about 1 (2-pound) squash.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	5400.92 Kcal (22613 kJ)
Calories from fat	2912.54 Kcal
		% Daily Value*
Total Fat	323.62g	498%
Cholesterol	826.99mg	276%
Sodium	3141.98mg	131%
Potassium	4873.97mg	104%
Total Carbs	584.38g	195%
Sugars	359.64g	1439%
Dietary Fiber	32.81g	131%
Protein	75.67g	151%
Vitamin C	29.7mg	49%
Vitamin A	4.9mg	163%
Iron	15.6mg	87%
Calcium	1172.7mg	117%

Amount Per 100 g
Calories	262.67 Kcal (1100 kJ)
Calories from fat	141.65 Kcal
		% Daily Value*
Total Fat	15.74g	498%
Cholesterol	40.22mg	276%
Sodium	152.81mg	131%
Potassium	237.04mg	104%
Total Carbs	28.42g	195%
Sugars	17.49g	1439%
Dietary Fiber	1.6g	131%
Protein	3.68g	151%
Vitamin C	1.4mg	49%
Vitamin A	0.2mg	163%
Iron	0.8mg	87%
Calcium	57mg	117%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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