Directions: |
Directions:Prepare pastry for Single-Crust pie. Preheat oven to 375ºF.
For filling, in a large bowl combine pumpkin, maple syrup, brown sugar, vanilla, and salt. Add eggs; beat lightly with a fork until combined. Gradually add milk. Stir to combine.
Carefully pour filling in pastry shell. To prevent overbrowning, cover edge of pie crust with foil. Bake for 30 minutes. Remove foil. Bake about 25-30 minutes more or until knife inserted near center comes out clean. Cool on wire rack. Cover; chill 2 hours. To serve, top with Salted Pecan Brittle.
Single-Crust Pie Pastry:
Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 Tbsp cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 Tbsp of the water at a time, until all the dough is moistened (about 5 Tbsp total). Form dough into a ball. Using your hands, slightly flatten pastry on a lightly floured surface. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry around rolling pin; unroll into a 9-inch pie plate, easing it in without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. Fold extra pastry under. Crimp as desired.
Salted Pecan Brittle:
Line a baking pan with foil and coat with nonstick cooking spray; set aside. In a small saucepan combine sugar and water. Stir over medium heat until sugar is dissolved. Bring to boiling. Boil, without stirring, until mixture turns a dark, amber color, about 10 minutes. Stir in toasted chopped pecans and sea salt. Remove from heat; immediately pour onto prepared baking pan, spreading evenly. Immediately sprinkle with 1/2 tsp sea salt. Cool completely. Break into large pieces. Store in a covered container at room temp up to 1 week. |
This recipe for Maple Pumpkin Pie with Salted Pecan Brittle is from