Sense of Home Kitchen
Pumpkin Pie with Spiced Whipped Cream and Candied Pecans
~from the Sense of Home Kitchen, adapted from Bon Appétit, November 2003~
Pie
1 9-inch pie crust
2 cups pumpkin puree or 1 15-ounce can pure pumpkin
1 14-ounce can sweetened condensed milk
1/4 cup sour cream
1 1/2 teaspoons ground cinnamon
1/2 teaspoon vanilla
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg
2 large eggs
Preheat the oven to 425 degrees Fahrenheit.
Roll out dough to form a circle for a 9-inch pie pan. Place in pan and flute edges. Pierce crust with a fork in several places, pour in pie weights, and bake crust for approximately 15 minutes, until lightly browned. Remove from oven and cool on rack. Turn oven temperature down to 350 degrees Fahrenheit.
Whisk pumpkin, condensed milk, sour cream 1 1/2 teaspoon cinnamon, vanilla, allspice, and nutmeg in a large bowl until blended. Whisk in eggs. Pour into crust, careful not to top the fluted edges.
Bake pie until filling is puffed around the sides and set in the center, about 55 minutes. Cool on a rack. Chill in the refrigerator.
Candied Pecans
1/2 cup whole pecans or pecan pieces
1/4 cup (packed) brown sugar
1/2 teaspoon cinnamon
2 tablespoons butter
Place the pecan pieces, brown sugar, cinnamon and butter in a non-stick pan. Turn the heat to medium-high and stir while the heat dissolves the sugar and thickens the sauce. Let the sauce bubble while stirring for a minute or two and turn off the heat. Candied pecans will harden as they cool.
Spiced Whipped Cream
3/4 cup chilled whipping cream
2 tablespoons sugar
1/2 teaspoon cinnamon
Beat whipping cream, sugar and the 1/2 teaspoon cinnamon until peaks form. Spoon over slices off the pie, decorate with candied pecans and enjoy.
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