In November 2009 he challenged me to a pumpkin pie throwdown on Throwdown! with Bobby Flay. Although Bobby ultimately won the throwdown, he told me my version was “one of the best pumpkin pies I have ever eaten.” I like to serve this pie with a dollop of Maple Whipped Cream.

level: challenging   Makes one 9-inch pie, 6 to 8 slices

Crust:
1 recipe Traditional Pastry Piecrust dough for a 9-inch single-crust pie
¼ cup heavy cream (to glaze the crimped pie edges)
Pecan Streusel
¾ cup pecans, toasted and chopped
¼ cup firmly packed light brown sugar
2 tablespoons unbleached all-purpose flour
2 teaspoons ground cinnamon
2 tablespoons unsalted butter

Pumpkin Filling:
2 cups fresh processed pumpkin (see Note at end of recipe)
2 tablespoons unbleached all-purpose flour
1/3 cup firmly packed dark brown sugar
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ teaspoon salt
1 1/3 cups heavy cream
1 cup Grade B Vermont maple syrup
3 large eggs

Method:
Preheat the oven to 425°F.

To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days.

Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Using your thumb and index finger, crimp the edges of the pie shell.

Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Set the pie shell to the side while you make the streusel and filling.

To prepare the streusel, in a medium bowl, mix together the pecans, brown sugar, flour, and cinnamon. Toss together, making sure the pecans are thoroughly coated. Cube the butter and add it to the mixture. Using a pastry blender or your fingertips, crumble the mixture to form pea-size streusel. Chill the streusel in the refrigerator until the pie is mostly baked.

To prepare the filling, using an electric mixer on medium speed, mix together the pumpkin, flour, brown sugar, nutmeg, cinnamon, and salt until smooth. Scrape the sides of the bowl well and mix again. When the mixture is thoroughly combined, add the heavy cream and maple syrup, scraping the bowl several times while mixing.

In a separate small bowl, beat the eggs and then mix them into the pumpkin mixture. Pour the pumpkin filling into the pie shell, distributing it evenly.
To bake, place the pie plate on a baking sheet and bake for 15 minutes.

Reduce the heat to 350°F and continue baking for 30 minutes, or until the filling is almost firm in the middle. Remove the pie from the oven and sprinkle the pecan streusel over the top, covering the pie completely.

Place the pie back in the oven for approximately 10 more minutes, or until the pie is firm in the middle and the pecan streusel is golden. Total baking time should be 50 to 55 minutes. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1½ hours before serving.  If you choose, add a dollop of Maple Whipped Cream to each slice to serve.

Maple Pumpkin Pie is best served cold or at room temperature. It can be stored in the refrigerator for up to 4 days.

Note:
For pumpkin processing instructions; if fresh pumpkin is unavailable, use 2 cups canned Libby’s 100% Pure Pumpkin.

Maple Pumpkin Pie with Pecan Streusel