#BakeItForward 2015


Maple Pumpkin Pie with Candied Spiced Pecans

1 recipe for single pie crust

1 15 – ounce can pumpkin
2/3 cup pure maple syrup
1/4 cup packed brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 teaspoons cinnamon
¼ teaspoon ground cloves
½ teaspoon ground ginger
3 eggs, lightly beaten
3/4 cup milk

¾ cup granulated sugar
¼ cup water
3 shakes cinnamon
2 teaspoons vanilla
1 cup pecans (or nut of choice), toasted and roughly chopped

Preheat oven to 425 degrees.

For filling, in a large bowl combine pumpkin, maple syrup, brown sugar, vanilla, and 1/2 tsp. salt and spices. Add eggs; beat lightly with a fork until combined. Gradually add milk; stir to combine.

Pour into prepared pie dish and bake in 425 degree oven for 15 minutes. Reduce oven to 350 degrees for 40-50 minutes. Pie is done when center is set, or when a knife inserted in the center comes out clean.

Candied Spiced Pecans
In a small saucepan combine the sugar, water, cinnamon and vanilla. Stir over medium heat until sugar is dissolved. Bring to a boil. Boil at a moderate steady rate, without stirring, until mixture turns a dark amber color, about 10 minutes.

In medium bowl, pour the sugar mixture over toasted nuts, and stir to coat. Spray cooking sheet with non-stick spray. Scoop out nuts, put the nuts onto greased sheet pan. Bake for 5-8 minutes until nuts are aromatic. Keep an eye on them so they don’t burn. Take out of oven, sprinkle ½ teaspoon of sea salt on top. Set aside and let cool completely.

When cool, use a spatula to scrape the nuts up. Sprinkle on top of cooled pie.[/fusion_text]

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