Pumpkin Pie With Maple Cream And Sugared Pecans

Total Time: 1 hr 38 mins Preparation Time: 30 mins Cook Time: 1 hr 8 mins

Ingredients

• Servings: 8
• 1 pie shell
• 2 cups canned pumpkin
• 2/3 cup firmly packed light brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1 1/2 teaspoons grated orange rind
• 1 1/2 cups half-and-half
• 3 large eggs, beaten
• 2 tablespoons granulated sugar
• 1/2 cup chopped pecans
• 1 cup whipping cream
• 1/4 cup powdered sugar
• 1/4 cup maple syrup

Recipe

• 1 bake pie crust at 450°f for 8 minutes.
• 2 remove pastry crust to a wire rack to cool; reduce oven temperature to 375°f.
• 3 whisk together pumpkin and next 10 ingredients in a large bowl until combined.
• 4 pour filling into crust.
• 5 bake at 375°f for 50 to 55 minutes or until a knife inserted near center comes out clean, shielding crust after 20 minutes.
• 6 cool on a wire rack.
• 7 cover and refrigerate overnight.
• 8 combine 2 tablespoons granulated sugar and pecans in a small skillet.
• 9 cook over medium-low heat, stirring constantly, 5 minutes or until sugar melts and pecans are toasted.
• 10 spoon onto wax paper to cool.
• 11 crumble sugared pecans into pieces.
• 12 beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, 1 tablespoon at a time, until soft peaks form.
• 13 slowly fold maple syrup into whipped cream. cover and chill 1 hour.
• 14 to serve, spoon maple cream onto each serving. sprinkle sugared pecans over cream.