Thanksgiving Recipe

A twist on a classic!

Ingredients

Pecan Streusel

• 3/4 cup pecans, toasted and chopped
• 1/4 cup firmly packed dark brown sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 2 tablespoons unsalted butter, diced, cold

Filling

• 2 cups pumpkin puree, fresh or canned
• 2 tablespoons all-purpose flour
• 1/3 cup firmly packed dark brown sugar
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon fine salt
• 1 1/4 cups heavy cream
• 1 cup maple syrup
• 3 large eggs, beaten

Maple Whipped Cream

• 2 cups heavy cream
• 1/3 cup confectioners' sugar
• 1 teaspoon pure vanilla extract
• 1/2 cup maple syrup, or to taste

Instructions

• Make the streusel: Toss the pecans with the brown sugar, flour, and cinnamon in a medium bowl. Add the butter, and using a pastry blender or your fingertips, work in until you have small clumps. Set aside.
• Prehead over to 425
• To make the filling, mix the pumpkin, flour, brown sugar, nutmeg, cinnamon, and salt together with an electric mixer on medium speed until smooth, scraping the sides of the bowl well. Add the heavy cream and maple syrup, scraping the bowl several times while mixing. Mix in the beaten eggs.
• Pour the filling mixture into a store bought or homemade pieshell, and bake for 15 minutes. Then lower the oven temperature to 350 degrees F and bake until the filling is almost firm, about 30 minutes. Remove the pie from the oven and sprinkle the pecan streusel over the top, covering the pie completely. Return the pie to the oven and bake until the filling is just a bit wobbly in the middle and the pecan streusel is golden, 10 to 15 minutes. The total baking time should be 55 to 60 minutes. Cool pie.
• Make whipped cream: Place the metal bowl of an electric mixer in the freezer to chill for at least 15 minutes. Combine the cream, confectioners' sugar, and vanilla in the chilled bowl, and beat on high speed until the mixture thickens