Spiced Pecan Pumpkin Pie

By Robert Norman

Spiced Pecan Pumpkin Pie

Makes 1 large 9-inch pie

 

Ingredients

  • ⅓ cup whole milk
  • ⅓ cup heavy whipping cream
  • 6 large eggs, divided
  • 1 cup pumpkin puree
  • ⅓ cup granulated cane sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves
  • ½ tsp ground ginger
  • ½ tsp ground allspice
  • 1 tsp Beyond Good Pure Madagascar Vanilla Extract
  • 9-inch ready-made pie crust
  • 1 cup whole pecan nuts
  • ½ cup brown cane sugar
  • ½ tsp fine salt
  • ½ cup maple syrup
  • 2 tbsp salted butter, melted
  • 1 tsp Beyond Good Madagascar Pure Ground Vanilla

 

Method

  1. Preheat the oven to 320°F.
  2. In a large mixing bowl, combine the milk, cream, 3 eggs, pumpkin puree, sugar, spices and vanilla.
  3. Pour the puree mix into the ready-baked pie crust and bake immediately for 30 minutes. Remove from the oven and increase the oven temperature to 350°F.
  4. Arrange the whole pecans on top in concentric circles.
  5. Combine brown sugar, salt, maple syrup, melted butter and the remaining 3 eggs and pour over the arranged pecans while the pie is still warm.
  6. Bake immediately for 20 minutes or until the filling is completely set.
  7. Remove from the oven and serve at room temperature with a dollop of double thick cream and a pinch of ground vanilla powder.

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