Maple Pumpkin Pie With Salted Pecan Brittle Food

EASY MAPLE PUMPKIN PIE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a 9-inch pie plate with pie crust.
• Combine evaporated milk, pumpkin, sugar, eggs, maple syrup, maple extract, cinnamon, salt, vanilla extract, and nutmeg in a bowl. Mix until well blended using an electric mixer. Pour into the pie crust.
• Bake in the preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue baking until a knife inserted into the pie comes out clean, about 30 minutes.

PUMPKIN PIE WITH MAPLE PECAN CRUMBLE RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (215˚C).
• In a large mixing bowl, combine pumpkin with cinnamon, nutmeg, cloves, ginger, and salt and stir until evenly mixed.
• Add the eggs, maple syrup, heavy cream, and vanilla. Slowly stir until evenly incorporated.
• Place the pie crust in a 9-inch (23 cm) pie pan and shape.
• Carefully pour pie filling into pan.
• Bake for 15 minutes at 425˚F (215˚C).
• Reduce heat to 350˚F (175˚C) and bake for 40 minutes.
• For the crumble, combine pecans, maple syrup, and salt. Stir until well combined.
• Place pecans on a parchment paper-lined baking tray and bake for 10-12 minutes at 350˚F (175˚C).
• Once cooled, crush the caramelized pecans in a plastic bag.
• Add 1 tablespoon of maple syrup to crushed pecans and top cooled pie.
• Enjoy!

MAPLE PUMPKIN PIE WITH SALTED PECAN BRITTLE

Steps:

• directions Filling:: 1. Prepare Pastry for Single-Crust Pie. Preheat oven to 375 degrees F. 2. For filling, in a large bowl combine pumpkin, maple syrup, brown sugar, vanilla, and 1/2 tsp. salt. Add eggs; beat lightly with a fork until combined. Gradually add milk; stir to combine. 3. Carefully pour filling in pastry shell. To prevent overbrowning, cover edge of pie crust with foil. Bake for 30 minutes. Remove foil. Bake for 25 to 30 minutes more or until a knife inserted near center comes out clean. Cool on wire rack for 1 hour. Cover and refrigerate at least 2 hours. 4. To serve, sprinkle with Salted Pecan Brittle. Salted Pecan Brittle:: 5. Line a shallow baking pan with foil and coat with nonstick cooking spray; set aside. In a small saucepan combine the sugar and water. Stir over medium heat until sugar is dissolved. Bring to boiling. Boil at a moderate steady rate, without stirring, until mixture turns a dark amber color, about 10 minutes. Stir in pecans and 1/2 tsp. sea salt. Remove from heat and immediately pour onto the prepared baking pan. Using a spatula, spread evenly. Immediately sprinkle with remaining sea salt. Cool completely. Break into large pieces. from the test kitchen Pecan brittle can be made ahead - if you can keep people from eating it that long. Store in a covered container at room temperature up to 1 week.

MICHELE ALBANO'S MAPLE PUMPKIN PIE WITH PECAN STREUSEL

Steps:

• To make the crust, combine the flour and salt in a medium bowl and mix well. Break up the shortening and toss it with the flour mixture to coat. Using a pastry blender or your fingertips, mix the ingredients together until the dough forms coarse crumbs. Add 3 to 4 tablespoons ice-cold water, 1 tablespoon at a time, until the dough easily forms a ball that can hold itself together. Cover in plastic wrap and refrigerate for at least 30 minutes and as long as overnight.
• While the dough is resting, make the streusel: Toss the pecans with the brown sugar, flour, and cinnamon in a medium bowl. Add the butter, and using a pastry blender or your fingertips, work in until you have small clumps. Set aside.
• Preheat the oven to 425 degrees F.
• Sprinkle flour generously over a hard surface and roll the dough out with a rolling pin until it forms an 11-inch round. Fold the round in half, place it in a 9-inch pie plate, and then unfold the dough to completely cover the pie plate with a bit of an overhang. Tuck the overhang under to make a double-thick rim, and then use your fingers to crimp the edges of the pie shell. Brush the heavy cream over the crimped edges, and refrigerate until the filling is complete.
• To make the filling, mix the pumpkin, flour, brown sugar, nutmeg, cinnamon, and salt together with an electric mixer on medium speed until smooth, scraping the sides of the bowl well. Add the heavy cream and maple syrup, scraping the bowl several times while mixing. Mix in the beaten eggs.
• Pour the filling mixture into the pie shell, and bake for 15 minutes. Then lower the oven temperature to 350 degrees F and bake until the filling is almost firm, about 30 minutes. Remove the pie from the oven and sprinkle the pecan streusel over the top, covering the pie completely. Return the pie to the oven and bake until the filling is just a bit wobbly in the middle and the pecan streusel is golden, 10 to 15 minutes. The total baking time should be 55 to 60 minutes.
• Cool the pie on a wire rack. The pie is best served at either at room temperature or cold. Before serving, garnish the pie with the Maple Whipped Cream.
• Place the metal bowl of an electric mixer in the freezer to chill for at least 15 minutes.
• Combine the cream, confectioners' sugar, and vanilla in the chilled bowl, and beat on high speed until the mixture thickens. Add the maple syrup and beat on high speed until the cream holds firm peaks.

PUMPKIN PIE WITH PUMPKIN SEED BRITTLE

Steps:

• Preheat the oven to 350 degrees F. Transfer the pie dough to a 9-inch pie plate and crimp the edges. Prick the bottom of the crust all over with a fork and line with foil and pie weights or dried beans. Bake until golden around the edges, about 20 minutes. Remove the foil and weights and bake until the bottom is dry, 10 to 15 minutes. Transfer to a rack to cool completely.
• Meanwhile, make the filling: Whisk the half-and-half, 2/3 cup sugar, the eggs and pie spice in a medium bowl. Whisk in the pumpkin. Pour the filling into the crust.
• Bake the pie until the center is just slightly jiggly but not loose, about 1 hour. Transfer to the rack to cool completely.
• Meanwhile, make the topping: Line a baking sheet with foil and mist with cooking spray. Cook the remaining 1/2 cup sugar and the water in a small saucepan over medium-high heat, swirling the pan a few times, until the mixture is light brown, about 5 minutes. (Brush down any sugar crystals on the sides of the pan with a wet pastry brush.) Stir in the pepitas (the mixture will be thick and sticky). Stir in the salt and cook, stirring, until the mixture thins and turns dark brown, 1 to 2 minutes. Pour onto the prepared baking sheet and smooth out any clumps. Let the brittle cool completely.
• Beat the heavy cream in a medium bowl with a mixer on medium speed until medium peaks form, 2 to 4 minutes. Top the pie with the whipped cream; break up the brittle and sprinkle on top.

MAPLE PECAN PUMPKIN PIE

Steps:

• heat oven to 375*F.
• line a 9" pie pan with pastry, crimp or flute crust, set aside.
• in a large bowl stir together pumpkin, sugar and eggs. add remaining ingredients except (pecans, 2 tablespoon maple syrup, 1/2 cup whipping cream and 1 tablespoon maple syrup).
• pour into prepared pie shell. cover edge of crust with 2" strip of aluminum foil. bake for 40 minutes.
• remove aluminum foil, bake for 15 to 25 minutes or until a knife inserted in center comes out clean.
• arrange pecan halves on top of pie; drizzle or brush 2 tablespoons of maple syrup over pecans.
• in chilled small mixer bowl, beat chilled whipped cream at high speed, scraping bowl often until soft peaks form.
• gradually add 1 tablesppon maple syrup, continue beating until stiff peaks form (1 to 2 min).
• serve pie with whipped cream.

MICHELE ALBANO'S MAPLE PUMPKIN PIE WITH PECAN STREUSEL

Steps:

• To make the crust, combine the flour and salt in a medium bowl and mix well. Break up the shortening and toss it with the flour mixture to coat. Using a pastry blender or your fingertips, mix the ingredients together until the dough forms coarse crumbs. Add 3 to 4 tablespoons ice-cold water, 1 tablespoon at a time, until the dough easily forms a ball that can hold itself together. Cover in plastic wrap and refrigerate for at least 30 minutes and as long as overnight.
• While the dough is resting, make the streusel: Toss the pecans with the brown sugar, flour, and cinnamon in a medium bowl. Add the butter, and using a pastry blender or your fingertips, work in until you have small clumps. Set aside.
• Preheat the oven to 425°F.
• Sprinkle flour generously over a hard surface and roll the dough out with a rolling pin until it forms an 11-inch round. Fold the round in half, place it in a 9-inch pie plate, and then unfold the dough to completely cover the pie plate with a bit of an overhang. Tuck the overhang under to make a double-thick rim, and then use your fingers to crimp the edges of the pie shell. Brush the heavy cream over the crimped edges, and refrigerate until the filling is complete.
• To make the filling, mix the pumpkin, flour, brown sugar, nutmeg, cinnamon, and salt together with an electric mixer on medium speed until smooth, scraping the sides of the bowl well. Add the heavy cream and maple syrup, scraping the bowl several times while mixing. Mix in the beaten eggs.
• Pour the filling mixture into the pie shell, and bake for 15 minutes. Then lower the oven temperature to 350°F and bake until the filling is almost firm, about 30 minutes. Remove the pie from the oven and sprinkle the pecan streusel over the top, covering the pie completely. Return the pie to the oven and bake until the filling is just a bit wobbly in the middle and the pecan streusel is golden, 10 to 15 minutes. The total baking time should be 55 to 60 minutes.
• Cool the pie on a wire rack. The pie is best served at either at room temperature or cold. Before serving, garnish the pie with the Maple Whipped Cream.
• Maple Whipped Cream
• Place the metal bowl of an electric mixer in the freezer to chill for at least 15 minutes.
• Combine the cream, confectioners' sugar, and vanilla in the chilled bowl, and beat on high speed until the mixture thickens. Add the maple syrup and beat on high speed until the cream holds firm peaks.

MAPLE PUMPKIN PIE

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, combine the first 7 ingredients; beat until smooth. Pour into crust. Bake for 15 minutes. Reduce heat to 350°. Bake 45-50 minutes longer or until crust is golden brown and top of pie is set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack for 1 hour. Refrigerate overnight or until set., In a small bowl, beat the cream, confectioners' sugar, syrup and pumpkin pie spice until stiff peaks form. Pipe or dollop onto pie. Sprinkle with pecans if desired.

MARVELOUS MAPLE PUMPKIN PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 deep-dish pie plates with crusts.
• Mix pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, maple extract, rum extract, and salt together in a large bowl until well blended. Stir in maple syrup. Sprinkle flour over mixture. Pour in evaporated milk and stir to fully blend.
• Whisk eggs together in a medium bowl for 1 to 2 minutes. Whisk eggs thoroughly into the pumpkin mixture, but do not beat. Pour pie filling into the crusts.
• Bake in the center of the preheated oven until centers appear set and no longer jiggle, 60 to 70 minutes. Allow to cool thoroughly before serving.

MAPLE PUMPKIN PIE WITH A CRUNCH

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., In a large bowl, beat eggs, pumpkin, milk, brown sugar, syrup, flour, pie spice and salt until blended. Pour into crust. Bake for 15 minutes. Reduce heat to 350°; bake until a knife inserted in the center comes out clean, 30-35 minutes longer. Cover edge loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. , Top pie with whipped topping and pecans; if desired, sprinkle with cinnamon. Refrigerate leftovers.

MAPLE PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees.
• In a large bowl, mix together the pumpkin and maple syrup. Whisk in the cinnamon, ginger, nutmeg, salt and Cognac or brandy, mixing well. In a small bowl lightly beat the eggs and stir in the cream. Mix the egg and cream mixture with the pumpkin.
• Prick the pie crust all over the bottom with the tines of a fork. Pour the filling into the crust, put the pie tin on a flat baking sheet and bake on the lower level of the oven for 15 minutes. Turn the heat down to 350 degrees and continue to bake for 30 to 40 more minutes, until filling has set. Remove to a rack, and cool to warm or room temperature. Serve with whipped cream, creme fraiche, vanilla, caramel or rum raisin ice cream.