The Perfect Pumpkin Pecan Pie Just for You!

by Melissa on September  27, 2018


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A nicely made pumpkin pecan pie is always a delight. However, if your home-made pumpkin pecan pie has backfired before, there is no need to worry. Pie cracking and a burnt crust are some of the challenges when you are on the quest to creating a mouthwatering masterpiece. There are a few tricks that will go along way to help you create the perfect pie.

I have made my fair share of mistakes until I cracked it. First things first, baking is an art. If you over-bake your pie, it will certainly crack in the end. To simplify your work, a good digital thermometer for your culinary activity is a savior. At 170 degrees F, a pumpkin pie should be done. This is the most accurate method of making the perfect pumpkin pecan pie.

Covering the pie with foil while it is in the oven will help prevent burning of the crust. This way, your pie will bake evenly for excellent results. If you struggle with a soggy pie on the bottom, the answer is simple. Just start baking the pie at a higher temperature on the bottom rack of your oven and after a few minutes, lower the temperature and move the pie to the center rack. This way, you achieve the crispy crust and an evenly baked pie. So, with all the above basic tips in mind, let us get into the pumpkin pecan pie recipe.


Pumpkin_pecan_pie-dashofeast.com


Pumpkin Pecan Pie Recipe.

Prep time – 20 minutes.

Cook time – 1 hour
Ingredients:
Crust:
– 2 Whole wheat pie crusts for the bottom and for decorative leaves
– An egg beaten in a teaspoon of milk for the decorative leaves

Pecan topping:
– Finely chopped pecans that are toasted – about a third of a cup
– Two tablespoons of unsalted butter that are melted and cooled
– quarter cup of dark or light brown sugar

Pumpkin filling:
– 3 large eggs
– 2 cups of pumpkin puree
– Three quarters cup of maple syrup which is pure
– A tablespoon of unsalted, melted and cooled butter
– A teaspoon of ground cinnamon
– Half a teaspoon of ground ginger
– Freshly grated nutmeg about half a teaspoon
– A pinch of kosher salt
– Some whipped cream for serving

Let’s bake!:
start by placing one rack in the center of your oven and another at the bottom. Then preheat to 425 degrees F.

Prepare your whole wheat pie crust and divide into two. Fit one crust in a pie dish and crimp the edges. Place the crust in the fridge while you work on the filling. Leave the other piece of crust for later.

Mix the pecans, brown sugar and melted butter in a small bowl to make the pecan topping. Place it aside.

Then, make the pumpkin filling by mixing all the ingredients mentioned in a large bowl. This means stirring together the pumpkin puree, eggs, maple syrup, butter, ginger, nutmeg, cinnamon and salt until you have a smooth paste.

After removing the crust from the fridge, sprinkle the pecan layer into the bottom crust and pour the pumpkin filling. Allow air bubbles to escape by tapping the pan firmly on the counter. Use an aluminum foil to shield the crust to avoid burning.

For 15 minutes, place the pie on the bottom rack. Then, reduce the temperature to 350 degrees and move the pie to the center rack and bake for an additional 45 minutes. Once the pie reaches 170 degrees F, it will be done. Let the pie cool at room temperature before chilling.

For the decorative pie crust leaves, use cookie cutters and cut out leave shapes after rolling. In a small bowl, beat the egg with a teaspoon of milk and use it to brush over the cut outs. Bake the pieces for 10 minutes in a preheated oven with a temperature of 350 degrees F. Then, use the pieces on top of your cooled pie. Serve the pie chilled with whipped cream.

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