Pecan Pumpkin Pie
December 19, 2015
I’d forgotten how much I like pumpkin. The spices, the creaminess, the sweetness–all of it answers my emotional requirements, somehow. For this recipe, the muscovado sugarand Lyle’s Golden Syrup used in the pecan filling are a perfect complement to the pumpkin, and the texture of the nuts are soft enough to set off the creaminess of the pumpkin. This pie is beautifully conceived.
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Ingredients
Instructions
- PERFECT FLAKY AND TENDER CREAM CHEESE PIE CRUST
- Rolling the pastry very thin ensured lots of crust along the rim.
- I didn’t have a 7-cup capacity 9.5 inch deep dish pie plate with a rim , so I chose my 7-cup capacity rimless deep dish pie plate . I created a rim with the volumes of pastry.
- The pastry baked unevenly around the “rim,” and fell onto the stone in some places, which I repaired with scissors. I should have used the red fluted plate.
PECAN FILLING
- Difficult to stir, the volume of filling was short.
- With the filling in the shell, the pecans didn’t float. Actually, the filling barely covered the bottom. What was all the fuss about the deep dish pie plate?
- As the filling baked, the sugar loosened and spread evenly over the bottom of the pie.
PUMPKIN FILLING
- No problem assembling and pouring the pumpkin filling over the pie.
THE FINAL BAKE
- Baking pastry on a baking stone is a charm. I used a pie crust shield to prevent the rim from browning too much.
- I’m tidying up the kitchen, and I find this tiny bowl filled with cream. Oh come on…I didn’t really just do that? I forgot to add the heavy cream to the pecan filling. Oh! That’s why it was so thick, hard to stir and pour. Oh! Shoot! There you have it. Pecan Pumpkin Pie without cream in the pecan filling.
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