Yield 1 (9-inch) pie Number Of Ingredients 27 Steps:
To make the crust, combine the flour and salt in a medium bowl and mix well. Break up the shortening and toss it with the flour mixture to coat. Using a pastry blender or your fingertips, mix the ingredients together until the dough forms coarse crumbs. Add 3 to 4 tablespoons ice-cold water, 1 tablespoon at a time, until the dough easily forms a ball that can hold itself together. Cover in plastic wrap and refrigerate for at least 30 minutes and as long as overnight. While the dough is resting, make the streusel: Toss the pecans with the brown sugar, flour, and cinnamon in a medium bowl. Add the butter, and using a pastry blender or your fingertips, work in until you have small clumps. Set aside. Preheat the oven to 425°F. Sprinkle flour generously over a hard surface and roll the dough out with a rolling pin until it forms an 11-inch round. Fold the round in half, place it in a 9-inch pie plate, and then unfold the dough to completely cover the pie plate with a bit of an overhang. Tuck the overhang under to make a double-thick rim, and then use your fingers to crimp the edges of the pie shell. Brush the heavy cream over the crimped edges, and refrigerate until the filling is complete. To make the filling, mix the pumpkin, flour, brown sugar, nutmeg, cinnamon, and salt together with an electric mixer on medium speed until smooth, scraping the sides of the bowl well. Add the heavy cream and maple syrup, scraping the bowl several times while mixing. Mix in the beaten eggs. Pour the filling mixture into the pie shell, and bake for 15 minutes. Then lower the oven temperature to 350°F and bake until the filling is almost firm, about 30 minutes. Remove the pie from the oven and sprinkle the pecan streusel over the top, covering the pie completely. Return the pie to the oven and bake until the filling is just a bit wobbly in the middle and the pecan streusel is golden, 10 to 15 minutes. The total baking time should be 55 to 60 minutes. Cool the pie on a wire rack. The pie is best served at either at room temperature or cold. Before serving, garnish the pie with the Maple Whipped Cream. Maple Whipped Cream Place the metal bowl of an electric mixer in the freezer to chill for at least 15 minutes. Combine the cream, confectioners’ sugar, and vanilla in the chilled bowl, and beat on high speed until the mixture thickens. Add the maple syrup and beat on high speed until the cream holds firm peaks.
Time 50m Yield 8 serving(s) Number Of Ingredients 15 Steps:
Prepare pie crust,according to package directions,for one crust pie. Refrigerate remaining pie crust for later use. Heat oven to 425 degrees. Place prepared crust into a 10" tart pan with removable or a 9" pie pan. Press in bottom and up sides of pan. Trim edges,if necessary. In a large bowl,combine all filling ingredients;blend well. Carefully,pour into pie crust lined pan. Bake for 40 to 50 minutes or until knife inserted in center comes out clean. Cool. In a small bowl,beat cream until soft peaks form. Blend in powdered sugar and maple flavor;beat until stiff peaks form. Spoon or pipe over filling. Garnish with pecan halves. Store in refrigerator.
Time 1h Yield 2 pies (8 servings each). Number Of Ingredients 14 Steps:
Preheat oven to 375°. In a bowl, combine flour, pecans and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Divide dough in half. On a lightly floured surface, roll one half of dough to a 1/8-in. thick circle; transfer to 9-in. pie plates; place crust in pie plates. Flute edge and set aside. , Combine pie mix, milk and egg; pour into crusts. For topping, combine brown sugar, flour, pecans and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over filling. Cover edges of pastry loosely with foil. , Bake until a knife inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack for 2 hours. Refrigerate until serving. If desired, serve with whipped cream.
Time 2h Yield 8 serving(s) Number Of Ingredients 14 Steps:
heat oven to 375*F. line a 9" pie pan with pastry, crimp or flute crust, set aside. in a large bowl stir together pumpkin, sugar and eggs. add remaining ingredients except (pecans, 2 tablespoon maple syrup, 1/2 cup whipping cream and 1 tablespoon maple syrup). pour into prepared pie shell. cover edge of crust with 2" strip of aluminum foil. bake for 40 minutes. remove aluminum foil, bake for 15 to 25 minutes or until a knife inserted in center comes out clean. arrange pecan halves on top of pie; drizzle or brush 2 tablespoons of maple syrup over pecans. in chilled small mixer bowl, beat chilled whipped cream at high speed, scraping bowl often until soft peaks form. gradually add 1 tablesppon maple syrup, continue beating until stiff peaks form (1 to 2 min). serve pie with whipped cream.
More about “michele albanos maple pumpkin pie with pecan streusel recipes”
Yield 8 servings Number Of Ingredients 14 Steps:
Preheat oven to 425˚F (215˚C). In a large mixing bowl, combine pumpkin with cinnamon, nutmeg, cloves, ginger, and salt and stir until evenly mixed. Add the eggs, maple syrup, heavy cream, and vanilla. Slowly stir until evenly incorporated. Place the pie crust in a 9-inch (23 cm) pie pan and shape. Carefully pour pie filling into pan. Bake for 15 minutes at 425˚F (215˚C). Reduce heat to 350˚F (175˚C) and bake for 40 minutes. For the crumble, combine pecans, maple syrup, and salt. Stir until well combined. Place pecans on a parchment paper-lined baking tray and bake for 10-12 minutes at 350˚F (175˚C). Once cooled, crush the caramelized pecans in a plastic bag. Add 1 tablespoon of maple syrup to crushed pecans and top cooled pie. Enjoy!
