• by Arielle Illia

Honey Pecan Pumpkin Pie



Out of all the pies I've indulged in, no other than the classic pumpkin pie can sweep me off my feet. The sweet earthy spiced flavor, paired with a crispy soft delectable crust is a Thanksgiving favorite that I fondly look forward to around this season. To amplify the savoriness we add honey glazed toasted pecans, topped with a dollop of fresh whip cream. Yum!



For the recipe:


Pie crust

  • 2 1/2 cups all purpose flour

  • 1 tablespoon sugar

  • 1/2 teaspoon kosher salt

  • 1/4 cup lard

  • 1/4 to 1/2 cup cold water


Pie filling

  • 3 eggs

  • 1/2 cup brown sugar

  • 1/4 cup sugar

  • 2 cups cooked pie pumpkin puree

  • 3/4 cup heavy whipping cream

  • 1 tablespoon cornstarch

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon cinnamon

  • 1/8 teaspoon allspice

  • 1/8 teaspoon ground cloves


Pie topping

  • 1/2 cup pecans

  • 1 tablespoon coconut oil

  • 1 tablespoon honey

  • 1 tablespoon sugar

  • 1 cup heavy whipping cream

  • 1 egg yolk


Instructions


1. Make pie crust 1 day prior. Combine flour, sugar, and salt in a mixing bowl.


This recipe makes enough dough for a 9" pie crust and extra for decorations.


2. Add cold lard to mixing bowl, mix using your hands or a spatula until the mixture resembles crumbles.


You can substitute 1 cup of unsalted butter here, chop into small pieces and work into flour when it is still cold.



3. Add a 1/4 cup of cold water to lard and flour mixture, mash together until dough forms, using additional water if needed.


You are aiming for a dough that just comes together, it should not be sticky to the touch.


4. Form pie dough into a ball, cover with saran wrap and place in refrigerator overnight.


5. When ready to make pie filling, split and oven roast pumpkins (without seeds) in a baking dish with one inch of water until flesh is soft.



We used two smaller pie pumpkins for this recipe, only one may be needed depending on size used.


6. Once cooled, remove flesh and blend into a puree (we use an immersion blender for this).


7. In a medium mixing bowl, add 3 eggs and both sugars, whisk to combine.


8. Add the pumpkin puree, cream, cornstarch, salt, and spices to mixture, stir with a spatula until well combined.



9. Remove dough from the refrigerator, using a rolling pin begin to roll out the dough on a slightly floured surface.


This is a gradual process and can take several minutes to get the dough stretched out enough to fit over the pie baking dish.


10. Place pie crust onto baking dish and press the dough gently into corners, cut a small slice at the bottom of the pie crust to prevent bubbling while cooking.


A pie dish is preferable but after searching high and low for ours we settled with this baking dish that worked as a substitute.


11. Trim excess pie crust at rim of dish and crimp the pie crust.


With one index finger push the outside edge of the crust in and with your opposing hand use two fingers to pinch around the dough from the inside.


(See under notes below for afterthoughts on crust edge.)



12. Add your pie filling to the pie crust and bake for 45 minutes to 1 hour at 400 degrees Fahrenheit.



Check the pie occasionally to make sure the crust is not cooking too fast, if so adjust oven temperature slightly lower. You will know the pie is done when it wobbles slightly and the surface is raised or puffy appearing.


The toppings and leaf decorations can be made when pie is baking or cooling. We made them during the cooking process.


13. Roll out the remaining dough (from the pie crust trimmings) for the leaf decorations, create any size and shape leaves of your preference. Keep decorations chilled until baking.


I used a small knife to create maple and birch leaves, you can also opt for leaf cookie cutters. I was pleasantly surprised with the finish of these leaves since artistry is not a skill I claim to possess.



14. Coat leaf decorations with egg yolk on a cookie sheet or baking dish and bake at 375 degrees Fahrenheit for 10 minutes or until golden.


15. Add chopped pecans to a skillet with coconut oil until slightly toasted, add both the honey and sugar and roast the pecans for an additional 2 minutes. Remove from heat and allow to cool.



16. Shake heavy whipping cream in a sealed mason jar for approximately 3-5 minutes until desired consistency of whipped cream is reached, keep cold until serving pie.


17. When pie is room temperature, decorate the top with the leaves and honey glazed pecans.



18. Top with a dollop of whipped cream just prior to serving, ready immediately or serve chilled.


Enjoy!


Notes:


- Cornstarch recommended if using fresh pumpkin puree which is not as thick as canned, pie filling will set up less firm without the cornstarch.


- We made a second pumpkin pie and folded over the edges prior to crimping for a fuller crust. (Picture above.)


- If the pie is cooked too long, you may end up with a crack once it cools, however this can easily be covered with pie toppings.


Honey Pecan Pumpkin Pie Recipe


Ingredients


Pie crust

2 1/2 cups all purpose flour

1 tablespoon sugar

1/2 teaspoon kosher salt

1/4 cup lard

1/4 to 1/2 cup cold water


Pie filling

3 eggs

1/2 cup brown sugar

1/4 cup sugar

2 cups cooked pie pumpkin

3/4 cup heavy whipping cream

1 tablespoon cornstarch

1/2 teaspoon kosher salt

1/2 teaspoon cinnamon

1/8 teaspoon allspice

1/8 teaspoon ground cloves


Pie topping

1/2 cup pecans

1 tablespoon coconut oil

1 tablespoon sugar

1 tablespoon honey

1 cup heavy whipping cream

1 egg yolk


Instructions


1. Make pie crust 1 day prior. Combine flour, sugar, and salt in a mixing bowl.

2. Add cold lard to mixing bowl, mix using your hands or a spatula until the mixture resembles crumbles.

3. Add a 1/4 cup of cold water to lard and flour mixture, mash together until dough forms, using additional water if needed.

4. Form pie dough into a ball, cover with saran wrap and place in refrigerator overnight.

5. When ready to make pie filling, split and oven roast pumpkins (without seeds) in a baking dish with one inch of water until flesh is soft.

6. Once cooled, remove flesh and blend into a puree (we use an immersion blender for this).

7. In a medium mixing bowl, add 3 eggs and both sugars, whisk to combine.

8. Add the pumpkin puree, cream, cornstarch, salt, and spices to mixture, stir with a spatula until well combined.

9. Remove dough from the refrigerator, using a rolling pin begin to roll out the dough on a slightly floured surface.

10. Place pie crust onto baking dish and press the dough gently into corners, cut a small slice at the bottom of the pie crust to prevent bubbling while cooking.

11. Trim excess pie crust at rim of dish and crimp the pie crust. 12. Add your pie filling to the pie crust and bake for 45 minutes to 1 hour at 400 degrees Fahrenheit. The pie is done when it wobbles slightly and the surface is raised or puffy appearing.

13. Roll out the remaining dough (from the pie crust trimmings) for the leaf decorations, create any size and shape leaves of your preference. Keep decorations chilled until baking.

14. Coat leaf decorations with egg yolk on a cookie sheet or baking dish, bake at 375 degrees Fahrenheit for 10 minutes or until golden.

15. Add chopped pecans to a skillet with coconut oil until slightly toasted, add both the honey and sugar and roast the pecans for an additional 2 minutes. Remove from heat and allow to cool.

16. Shake heavy whipping cream in a sealed mason jar for approximately 3-5 minutes until desired consistency of whipped cream is reached, keep cold until serving pie.

17. When pie is room temperature, decorate the top with the leaves and honey glazed pecans.

18. Top with a dollop of whipped cream just prior to serving, ready immediately or serve chilled.

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