Pumpkin Pie with Maple Praline Pecan Sauce and Maple Whipped Cream
This is the decadent pumpkin pie that graces my Thanksgiving table. The recipe includes an easy homemade crust.
Ingredients
Pumpkin Pie Filling with Fresh Pumpkin
- 1 ½ - 2 pound pumpkin cut into 2-inch cubes approximately 2 cups pumpkin purée
- 1/4 cup butter, slightly melted but not hot
- 1/2 cup cane syrup or dark syrup
- 1/2 cup brown sugar
- 3 large eggs
- 12 ounces (one can) evaporated milk
- 3/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- pinch of ground cloves
Stacy Lyn’s Signature Homemade Pie Crust
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 3/4 cups unsalted butter (1 1/2 sticks), very cold
- 1/3 cup Crisco vegetable shortening, very cold
- 6-8 tablespoons ice water plus more if dough is too thick
- 1/4 cup whipping cream for brushing on edges of the crust
Maple Praline Pecan Sauce
- 3/4 cup pure maple syrup
- 1 cup heavy whipping cream
- 1 tablespoon light corn syrup
- 1/2 cup chopped pecans
Luscious Cream Cheese Maple Whipped Cream
- 8 ounces cream cheese (1 whole package), softened
- 2 cups heavy whipping cream
- 1/4 cup maple syrup
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Pumpkin Pie Filling
- Preheat oven to 400 degrees. Place cubed pumpkin on a cookie sheet and bake for about 30 minutes or until the pieces can be pierced through with a fork.
- In a food processor with the blade attachment, purée the baked pumpkin. Add up to ¼ cup water to create the consistency you want. You should end up with about 2 cups of pumpkin.
- In a large bowl, whisk butter, syrup, brown sugar, and eggs until well blended. Add the pumpkin and remaining filling ingredients and stir until well blended. For a smooth pie, I like to use a hand mixer or electric mixer with the whisk attachment to make sure the pumpkin is as puréed as possible. Pour into prepared crust (recipe below).
- Bake at 350 degrees for 40 to 50 minutes, or until a toothpick comes out clean. Remove the pumpkin pie from oven and place on a cooling rack. Allow the pie to completely cool. Once the pie is cool, slice with a sharp knife and plate the servings. Serve with a drizzle of pecan praline sauce and dollop of luscious maple cream cheese whipped cream (instructions below) and sprinkle with extra nuts.
Stacy Lyn’s Signature Homemade Pie Crust
- In a large bowl, add flour and salt. Cut in butter and Crisco with a pastry blender until the flour mixture resembles small peas. Add the cold water one tablespoon at a time, continuing to blend with the pastry blender. Bring mixture together with your hands and shape into a ball. Wrap the ball in plastic wrap and refrigerate for at least 30 minutes.
- If you are using a processor, place flour and salt into food processor fitted with a steel blade and pulse to mix. Dice butter. Add diced butter and cold shortening to the processor. Add ice water to the mixture down the feed tub with machine still running. Pulse machine until dough forms a ball. Wrap the pie dough in plastic wrap and refrigerate 30 minutes.
- When you are ready to make the pie, cut the dough in half. Roll one piece of the dough on a floured surface into a 14-inch circle. Fold the dough in half over a rolling pin and place crust into a 9-inch pie plate. Form the remaining dough into a disc and freeze for later use (lasts up to 3 months frozen).
- Brush the edges of the crust with maple whipped cream (instructions below).
Maple Praline Pecan Sauce
- In a medium heavy bottomed saucepan, add maple syrup, cream, and corn syrup over high heat. Reduce to medium heat and cook for about 10 minutes. Add pecans and stir until incorporated.
Luscious Cream Cheese Maple Whipped Cream
- In a large bowl or an electric mixer with whisk attachment, mix all ingredients until soft peaks form. Cover and chill for at least 20 minutes.
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