Spiced Pecan Pumpkin Pie

By Robert Norman

Spiced Pecan Pumpkin Pie

Makes 1 large 9-inch pie 

 

Ingredients

  1. ⅓ cup (80ml) whole milk 
  2. ⅓ cup (80ml) heavy whipping cream
  3. 6 large eggs, divided
  4. 1 cup pumpkin puree 
  5. ⅓ cup (80ml) granulated cane sugar
  6. 1 tsp ground cinnamon
  7. ½ tsp ground cloves
  8. ½ tsp ground ginger
  9. ½ tsp ground allspice
  10. 1 tsp Beyond Good Pure Madagascar Vanilla Extract
  11. 9-inch ready-made pie crust
  12. 1 cup (100g) whole pecan nuts
  13. ½ cup (100g) brown cane sugar
  14. ½ tsp fine salt
  15. ½ cup (125g) maple syrup
  16. 2 tbsp (30g) salted butter, melted
  17. 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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