We are the clay, you are the potter; we are all the work of your hand. ~Isaiah 64:8

Thursday, November 20, 2008

Pecan-topped Pumpkin Pie

Wow - love it. If this tastes as good as it looks, this will be a new tradition around here.

As listed in the Charlotte Observer:
We struggle every year to decide between pecan or pumpkin pie. Author Dorie Greenspan came up with an ingenious solution in “Baking: From My Home to Yours” (Houghton Mifflin, 2006). It's got pumpkin on the bottom and pecans on top. It's so easy to put together, it's as simple as just making a pumpkin pie.


1 (9-inch) single pie crust, partially baked and cooled

Pumpkin filling:
1 cup canned unsweetened pumpkin puree
2/3 cup heavy cream
1/2 cup packed light brown sugar
1 large egg
1 large egg yolk
2 teaspoons dark rum (or rum flavoring)
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon powdered ginger
1/4 teaspoon salt

Pecan filling:
1/2 cup light or dark corn syrup
1/4 cup packed light brown sugar
2 tablespoons unsalted butter, melted and cooled
1 large egg
1 large egg yolk
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 1/2 cups (about 7 ounces) pecan halves or pieces

POSITION rack in center of oven and preheat oven to 450 degrees. Put the pie plate with the prepared crust on a baking sheet lined with parchment or a silicon baking mat.

COMBINE all the pumpkin filling ingredients in a food processor and process, stopping to scrape down sides as needed, for 2 minutes. Leave the filling in the processor for a minute.

PLACE all the pecan filling ingredients except pecans in a mixing bowl and whisk until smooth.

GIVE the pumpkin filling a final pulse in the food processor, then rap the bowl on the counter a few times to release any bubbles. Pour into the crust. Spread the nuts evenly over the pumpkin layer. Pour the pecan filling over the top, pushing any nuts that float back down.

BAKE 10 minutes. Reduce oven temperature to 300 degrees and bake 35 to 40 minutes longer, until top is puffy and a thin knife inserted in the middle comes out clean. Transfer pie to a cooling rack and let stand until it is just warm. Serve chilled or warm.



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