-
1
Preheat the oven to 425F.
-
2
To prepare the pie shell, on a clean, lightly oured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle.
-
3
Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days.
-
4
Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
-
5
Using your thumb and index finger, crimp the edges of the pie shell.
-
6
Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish.
-
7
Set the pie shell to the side while you make the streusel and filling.
-
8
To prepare the streusel, in a medium bowl, mix together the pecans, brown sugar, flour, and cinnamon.
-
9
Toss together, making sure the pecans are thoroughly coated.
-
10
Cube the butter and add it to the mixture.
-
11
Using a pastry blender or your fingertips, crumble the mixture to form pea-size streusel.
-
12
Chill the streusel in the refrigerator until the pie is mostly baked.
-
13
To prepare the filling, using an electric mixer on medium speed, mix together the pumpkin, flour, brown sugar, nutmeg, cinnamon, and salt until smooth.
-
14
Scrape the sides of the bowl well and mix again.
-
15
When the mixture is thoroughly combined, add the heavy cream and maple syrup, scraping the bowl several times while mixing.
-
16
In a separate small bowl, beat the eggs and then mix them into the pumpkin mixture.
-
17
Pour the pumpkin filling into the pie shell, distributing it evenly.
-
18
To bake, place the pie plate on a baking sheet and bake for 15 minutes.
-
19
Reduce the heat to 350F and continue baking for 30 minutes, or until the filling is almost firm in the middle.
-
20
Remove the pie from the oven and sprinkle the pecan streusel over the top, covering the pie completely.
-
21
Place the pie back in the oven for approximately 10 more minutes, or until the pie is firm in the middle and the pecan streusel is golden.
-
22
Total baking time should be 50 to 55 minutes.
-
23
Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving.
-
24
If you choose, add a dollop of Maple Whipped Cream (page 194) to each slice to serve.
-
25
Maple Pumpkin Pie is best served cold or at room temperature.
-
26
It can be stored in the refrigerator for up to 4 days.
-
27
For pumpkin processing instructions, see page 65; if fresh pumpkin is unavailable, use 2 cups canned Libbys 100% Pure Pumpkin.
-
28
Sugar pumpkins are a variety of pumpkin different from those you carve for Halloween (field pumpkins).
-
29
Sometimes referred to as pie pumpkins, sugar pumpkins are small, tender, and sweet, with a dark orange flesh.
-
30
The inside of a sugar pumpkin is less hollow and stringy than the inside of a field pumpkin, giving you lots of flesh to use for pumpkin pie.
