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Pumpkin Pecan Pie

Pie Pastry Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 3/4 cup Crisco, cut into 1/2 cubes and well chilled
  • 4 to 8 tablespoons ice-cold water 

Pie Pastry Directions

  • In a large bowl, whisk together the flour, cinnamon, nutmeg, sugar and salt.
  • Add the cold Crisco cubes to the flour mixture and with a pastry blender or fork, cut the shortening into the flour until the mixture resembles course crumbs with the largest piece about the size of a small pea.
  • Sprinkle about 4 tablespoons of the ice cold water on the flour/shortening mixture and mix it all together with a fork, pushing the pieces of dough against the side of the bowl. Add more water slowly as needed. You will know the dough is ready if it holds together firmly when you squeeze it. Add more water if it is still crumbly.
  • Gather up the dough, divide it in two pieces, making sure one is about 2/3 of the total dough mixture. Lightly flour the two pieces of dough, shape them into discs, wrap in wax paper and refrigerate or freeze for at least one hour.
  • When you are ready to the roll the dough, make sure to have a 9 ince pie plate ready. Remove the larger disc from the freezer, and place it on a well-floured pastry board or cloth. Roll the dough into a circle about 1/8 inch thick and about 12-13 inches in diameter.
  • Gently place the rolled out dough into the pie plate. Trim the edges leaving about a one inch overhang to fold under the outer edge of the dough. Crimp the edge decoratively. Chill the shell. You can prep the dough in the pie plate and freeze it for up to one month.

Pumpkin Layering Ingredients

  • 3/4 cup pumpkin puree
  • 2 tablespoons light brown sugar, firmly packed
  • 1 large egg, beaten lightly
  • 2 tablespoons heavy cream
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg

Pecan Layering Ingredients

  • 1/2 cup light corn syrup
  • 1/4 cup maple syrup
  • 1/2 cup firmly packed brown sugar
  • 3 large eggs, beaten lightly
  • 3 tablespoons unsalted butter, melted and cooled
  • 2 teaspoons vanilla
  • 1 tablespoon dark rum
  • 1/2 teaspoon freshly grated lemon rind
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1 1/3 cups pecans

Pumpkin and Pecan Layering Directions

  • Preheat the oven to 425F degrees.
  • In a small bowl, whisk together the pumpkin puree, brown sugar, egg, cream, cinnamon, and nutmeg.
  • Whisk all ingredients for about one minute until well mixed.
  • In a large bowl, combine well the corn syrup, maple syrup, brown sugar, eggs, butter, vanilla, rum, lemon rind, lemon juice, salt, and pecans. 
  • Spread the pumpkin mixture evenly in the chilled pie shell.
  • Carefully spoon the pecan mixture over the pumpkin layer.
  • Before placing the pie in the oven, place a pie crust shield over the exposed pie crust (this will prevent the crust from burning; you can also use heavy-duty aluminum foil to cover the crust).
  • Bake the pie in the middle of the oven for 20 minutes, then reduce the temperature to 350F degrees and bake the pie for another 30 to 40 minutes more or until the pie looks set.
  • Place the pie on the bottom rack of the oven for at least 20 minutes of baking to brown the bottom crust of the pie.

Pastry Leaves

  • On a floured surface, roll out the remaining 1/3 of the pie dough to 1/8 inch thickness.
  • Using leaf-shaped cookie cutters, cut out leaves and place them on a baking sheet. you can score the leaves with a paring knife to resemble veins on natural leaves.
  • Brush the pastry leaves with an egg wash (1 egg yolk beaten with one teaspoon water), then bake in the middle of a preheated 375F degree oven for about 15 minutes or until the leaves look golden brown and shiny.
  • Place the cooled leaves decoratively on top of the pie.

Note: The pie is perfectly delicious as it is, but it becomes extraordinary when served warm with a scoop of vanilla ice cream on top.

Recipe courtesy of Judy Elbaum, Food Columnist for Essex Fells Magazine

Photo credits:   John Paul Endress

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