“America has developed a pie tradition unequivocally and unapologetically at the sweet end of the scale, and at no time is this better demonstrated than at Thanksgiving.” ~ Janet Clarkson, Pie: A Global History
Spiced Heirloom Pumpkin Pie with Salted Pecan Brittle
For me, pumpkin pie is a must for Thanksgiving. It hits all my sweet spots with creaminess, fragrant pie spices and flaky buttery crust. Also, all that whipped cream on top makes it ethereal.
My pumpkin filling recipe has been in the family since I can remember. My youngest brother was a very picky eater as a child; and my mother would bake the filling in custard cups for him. Some days that was all he ate.
This year I was inspired, by a photo on the cover of the November issue of Better Homes and Gardens, to replace the pie plate with a springform pan. It made a great presentation. I also added their pecan brittle which my family was gobbling up as soon as it was cool.
To get started, prepare your pie crust using my Basic Pie Crust recipe. After chilling, roll out the crust to a 13” diameter. Place it in the 9 inch springform pan with the sides extending up about 2 inches. Crimp the edges with a fork. Chill while preparing the filling.
In a medium size bowl, beat the eggs with a whisk. Stir in the sugars, cinnamon, nutmeg, ginger, cloves, allspice, salt, and pumpkin. Then stir in the half and half.
Pour the filling into the prepared crust.
Place the pan on a baking sheet and bake in a 400 degree oven for 50 to 55 minutes, or until a knife inserted in the center comes out clean.
Salted Pecan Brittle – from Better Homes and Gardens, November 2013.
Whip whipping cream and sugar together until there are soft peaks. Spread on top of the cooled pie. Garnish with the salted pecan brittle.
Slice and serve the pumpkin pie with salted pecan brittle.
Happy Thanksgiving!
Pumpkin Pie with Salted Pecan Brittle
By Published: November 22, 2013
- Yield: 8 Servings
- Prep: 45 mins
- Cook: 55 mins
- Ready In: 3 hrs 40 mins
“America has developed a pie tradition unequivocally and unapologetically at the sweet end of the scale, and at no time is …
Ingredients
- 1 prepared pie crust See link to Basic Pie Crust
- 2 large eggs
- 3/4 cup light brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fresh ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 15 0z. can pumpkin puree
- 10 - 12 ounces half and half
- 1 cup whipping cream
- 1 tablespoon granulated sugar
Instructions
- To get started, prepare your pie crust using my Basic Pie Crust recipe. After chilling, roll out the crust to a 13” diameter. Place it in the 9 inch springform pan with the sides extending up about 2 inches. Crimp the edges with a fork. Chill while preparing the filling.
See link in the post
- In a medium size bowl, beat the eggs with a whisk. Stir in the sugars, cinnamon, nutmeg, ginger, cloves, allspice, salt, and pumpkin. Then stir in the half and half.
- Pour the filling into the prepared crust.
- Place the pan on a baking sheet and bake in a 400 degree oven for 50 to 55 minutes, or until a knife inserted in the center comes out clean.
- Salted Pecan Brittle – from Better Homes and Gardens, November 2013.
See link in the post.
- Whip whipping cream and sugar together until there are soft peaks. Spread on top of the cooled pie. Garnish with the salted pecan brittle.
