While many of our readers have family traditions when it comes to Thanksgiving, we, at CTbites, feel it is important to add a newcomer to the recipe box each year. For 2016, we offer you a classic developed by South End's Chef Nick Martschenko. His recipe for Maple Praline Pumpkin Pecan Pie may become your family's go-to dessert. If you decide to cook this in your home next week, let us know what you thought.
Maple Praline Pumpkin Pecan Pie Recipe
Makes one 8” pie
Preheat oven to 325’F
- 3 Tablespoons unsalted butter
- 2 Tablespoons sugar
- 1/4 teaspoon salt
- ½ beaten egg, reserve other ½
- 2 Tablespoons cold milk
- 1 Cup All Purpose flour
- 1 small sugar pumpkin, roasted and pureed, cooked down to 1 cup (youcan substitute canned pumpkin)
- ¼ Cup packed light brown sugar
- 2 Tablespoon sugar
- The reserved ½ egg, beaten
- 1 Tablespoon heavy cream
- 1 Tablespoon unsalted butter (softened)
- 1 Tablespoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground Cinnamon
- 1/8 teaspoon ground Allspice
- 1/8 teaspoon ground Nutmeg
Pecan Pie Syrup (see below for maple option):
- 3/4 Cup dark brown sugar
- 3/4 Cup sugar
- 2 small eggs
- 1½ Tablespoons unsalted butter (melted)
- 2 teaspoons vanilla extract
- pinch of salt
- pinch of cinnamon
- 3/4 Cup pecan pieces
Method for the Dough:
Place the softened butter, sugar and salt in a mixing bowl and mix on high speed until it is creamy. Add the egg and beat for an additional 30 seconds. Add the milk and beat another 2 minutes. Add the flour and mix until blended. Do not over mix or dough will become tough. Remove from mixer and shape into a disk. Wrap in plastic and chill at least 1 hour or preferably overnight. Once chilled, roll dough out to ¼-1/8th of an inch. Place in a greased and floured 8” round cake pan. Press firmly in pan and trim edges. Chill 15-20 minutes.
For the Pumpkin Filling:
Combine all the ingredients in a mixing bowl. Beat on a medium speed until it is all combined. Set aside.
For the Pecan Pie Syrup:
Combine all the ingredients except the pecans. Mix thoroughly until the syrup is opaque; stir in pecans, set aside.
Spoon the pumpkin filling into the dough lined cake pan. Pour the pecan syrup on top. Bake in a 325’F oven until a knife inserted in the center comes out clean. Usually takes 90-105 minutes. Cool and serve with Chantilly Cream. (Fresh made sweetened whipped cream).
NOTE: There are two ways to achieve the "Maple" profile:
- You can serve the pie with maple ice cream, which is done at the restaurant; or
- You can adjust the regular sugar in the Pecan Pie Syrup to 1/2 cup and add 1/4 cup Connecticut maple syrup
[Photo courtesy of Pillsbury]