Prep 30 mins
Cook 1 hr 8 mins
Makes plain old pumpkin pie spectacular. The recipe is from Southern Living. You can also make this pie using butternut squash in place of the pumpkin. Two cups pureed butternut squash is about 1 (2-pound) squash.
- 1 pie shell
- 2 cups canned pumpkin
- 2⁄3 cup firmly packed light brown sugar
- 1⁄4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon ground nutmeg
- 1 1⁄2 teaspoons grated orange rind
- 1 1⁄2 cups half-and-half
- 3 large eggs, beaten
- 2 tablespoons granulated sugar
- 1⁄2 cup chopped pecans
- 1 cup whipping cream
- 1⁄4 cup powdered sugar
- 1⁄4 cup maple syrup
- Bake pie crust at 450°F for 8 minutes.
- Remove pastry crust to a wire rack to cool; reduce oven temperature to 375°F.
- Whisk together pumpkin and next 10 ingredients in a large bowl until combined.
- Pour filling into crust.
- Bake at 375°F for 50 to 55 minutes or until a knife inserted near center comes out clean, shielding crust after 20 minutes.
- Cool on a wire rack.
- Cover and refrigerate overnight.
- Combine 2 tablespoons granulated sugar and pecans in a small skillet.
- Cook over medium-low heat, stirring constantly, 5 minutes or until sugar melts and pecans are toasted.
- Spoon onto wax paper to cool.
- Crumble sugared pecans into pieces.
- Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, 1 tablespoon at a time, until soft peaks form.
- Slowly fold maple syrup into whipped cream. Cover and chill 1 hour.
- To serve, spoon maple cream onto each serving. Sprinkle sugared pecans over cream.