No Holiday Table is complete without the infamous Pumpkin Pie. Whether you buy the pumpkin purée and pie crust or make your own, booze it up or not, there are endless varieties of pumpkin pie to please any palate. #SpicyChat is dressing up the ubiquitous Pumpkin Pie designed especially for my friends and family who relish complex and deep flavors.
I always use freshly roasted pumpkin purée for my baked goods, as for me, there is no comparison between using fresh pumpkins vs. a can. I know it is more convenient to grab a can, but the flavor and texture are incontestably poles apart. Just roast the pumpkin right before you start your baking, after all you are going to preheat the oven, why not multitask?
Candied Pecan Pumpkin Pie
This is my family’s dream pumpkin pie, smooth, creamy, crunchy, oozing with bold spiced flavors of fall. Best of all, the filling is just the right amount of sweet, so you can enjoy a slice any time of the day. The combination of creamy and spicy filling topped with a light layer of candied pecans, makes this pie a winner for both adults and kids, this holiday season.
For the candied pecans:
- 1/3 cup sugar
- 1 tsp. ground cinnamon
- 1/4 tsp. freshly grated nutmeg
- 1/4 tsp. red chili powder
- 2 cups pecan halves
For the crust:
- 1 cup candied pecans
- 1 cup fine graham cracker crumbs
- 1/2 tsp cinnamon powder
- 1 stick unsalted butter, melted
For the filling:
- 1 to 1.5 cups fresh pumpkin purée
- 3 eggs
- 3/4 cup heavy cream
- 2/3 cup firmly packed dark brown sugar
- 1 Tbs. cornstarch
- 1 tsp. ground cinnamon
- 1.5 tsp. ground ginger powder
- 1/2 tsp. freshly grated nutmeg
- 1/2 tsp. cardamom powder
- pinch of ground black pepper
- 1 tsp. orange or vanilla extract
- 3 Tbs. orange marmalade
- Sweetened whipped cream for serving (optional)
- Preheat an oven to 350ºF.
- To make the candied pecans: spray a lined baking sheet with oil. Rinse the pecans in water and toss them with the spices. Spread them in one layer on the baking sheet and bake for 15 minutes. Let cool and separate.
- To make the pumpkin purée: cut a small pumpkin into thick slices. Roast in a 350 degree oven for 45 minutes. Peel, removed the seeds and purée the pumpkin. You should have around 1 to 1.5 cups pumpkin.
- To make the crust: Chop the candied pecans in a food processor until fine. Mix with the butter and graham cracker crumbs and cinnamon. Pour into your choice of a 9 inch pie dish or individual mini tart dishes. Press the mixture to mold the sides and bottom of the dishes.
- To make the filling: whisk the eggs, pumpkin purée, cream, brown sugar, cornstarch, extract and all the spices until well combined. Pour the mixture into your prepared pie dish and bake in the oven for 40 minutes or until a skewer inserted into the center of the pie comes out clean. Less time is needed if you use min tart pans.
- Let cool completely and refrigerate. Just before serving garnish the edge of the pie with some candied pecan halves and serve with sweetened whipped cream. Recipe adapted from William Sonomas.
Pumpkin is all around us, pumpkin granola, roasted pumpkin soup, pumpkin muffins, pumpkin pie, and the list goes on. So what’s your favorite way to eat pumpkin? I would love to hear from you. Next week, stay tuned for another holiday treat.