Recipe

A A A

• 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

• 1 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.
• 2 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°.
• 3 Whisk together pumpkin and next 10 ingredients in a large bowl until combined. Pour filling into crust.
• 4 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.
• 5 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.
• 6 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.
• 7 To serve, spoon maple cream onto each serving. Sprinkle sugared pecans over cream.
• 8 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.