Pumpkin Pecan Pie with Cinnamon Whipped Cream

By tannazie

The original recipe includes instructions for home-made pie crust, which I tried one year, then decided it's not worth the mess. Maybe I'll revisit it one day when I have a bigger kitchen and a KitchenAid. This year, I made it with canned pumpkin puree, but 2 cups of homemade puree can be substituted, and any sweet winter squash would work great. These portions are for a 10-inch springform.

Ingredients

• 2 prepared store-bought pie crusts for a 9-inch pie (you'll use about 1 1/2 pie crusts; reserve the rest for another use)
• Pumpkin Filling
• 1 - 15 ounce can pumpkin puree
• 1/2 cup firmly packed dark brown sugar
• 3 tablespoons sugar
• 2 large eggs, beaten until frothy
• 2 tablespoons heavy cream
• 2 tablespoons unsalted butter, softened
• 2 tablespoons vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1 pinch ground nutmeg
• Pecan Filling
• 2/3 cup sugar
• 3/4 cup maple syrup
• 2 large eggs
• 1 1/2 tablespoons unsalted butter, melted
• 2 generous teaspoons vanilla extract
• 1 pinch salt
• 1 pinch cinnamon
• 1 cup pecan halves
• Cinnamon Whipped Cream
• 1 cup whipping cream, chilled
• 2 tablespoons powdered sugar
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract

Details

Servings 1

Preparation

Step 1

Pumpkin Filling: In a medium bowl, thoroughly combine all ingredients.

Pecan Syrup: In a medium bowl, thoroughly combine all ingredients.

Preheat oven to 325°F. Grease a 10-inch springform cake pan. Take pie crust out of packaging; allow to come to room temperature, then unfold.

Carefully place the dough in the greased cake pan. (If this isn't happening: Cut away pieces of the dough a bit at a time, and press them together against the bottom and sides of the pan to assemble the crust. Make sure there are no openings). Press firmly in place and trim the edges. Chill for 15 minutes.

Pour pumpkin filling into crust; spread evenly. Gently pour pecan filling over pumpkin filling. Bake until a knife inserted in the center comes out clean, about 1 hour and 30 minutes.

Meanwhile, prepare cinnamon whipped cream. Using electric mixer, beat in a medium bowl until soft peaks form.

Remove pie from oven, allow to cool. Run a knife around the edges of the pie, between crust and pan, to separate it from the pan before releasing the clasp. Slice and serve with cinnamon whipped cream.