Best 2 Michele Albanos Maple Pumpkin Pie With Pecan Streusel Recipes
Indulge in the delightful symphony of flavors with Michele Albano's culinary masterpiece, the Maple Pumpkin Pie with Pecan Streusel. This irresistible dessert combines the comforting warmth of pumpkin, the subtle sweetness of maple, and the nutty crunch of pecans, all enveloped in a flaky, golden crust. As you embark on this baking journey, you'll also discover variations of this classic treat, including a gluten-free version, a vegan rendition, and a simplified recipe for those short on time. Each recipe offers a unique take on this autumnal favorite, ensuring that every baker, regardless of dietary preferences or skill level, can savor the magic of this exceptional pie.
**Recipes Included:**
1. **Michele Albano's Maple Pumpkin Pie with Pecan Streusel:** This original recipe showcases the perfect balance of flavors and textures, with a creamy pumpkin filling nestled within a crisp crust and topped with a pecan streusel that adds an addictive crunch.
2. **Gluten-Free Maple Pumpkin Pie with Pecan Streusel:** For those with gluten sensitivities or celiac disease, this variation offers a delightful alternative without compromising on taste or texture. The gluten-free crust provides a sturdy base for the creamy pumpkin filling and pecan streusel topping.
3. **Vegan Maple Pumpkin Pie with Pecan Streusel:** This plant-based recipe caters to vegans and those with dairy allergies without sacrificing richness or flavor. The creamy pumpkin filling is made with coconut milk and maple syrup, while the pecan streusel adds a delightful crunch.
4. **Easy Maple Pumpkin Pie with Pecan Streusel:** Short on time or new to baking? This simplified recipe streamlines the process without sacrificing any of the essential flavors. The pre-made crust and store-bought pumpkin puree make this pie a breeze to prepare, ensuring you can still enjoy this classic dessert without spending hours in the kitchen.
PECAN PUMPKIN PIE
Steps:
- Preheat the oven to 400 degrees. Prepare the pie crust by rolling it out and crimping the edge to form a highstanding rim.
- For the pecan filling, whisk the eggs in a bowl until foamy. Stir in the corn syrup or maple syrup, brown sugar, vanilla, salt and pecans. Spread the pecan filling over the bottom of the pie crust. Bake for about 20 minutes, until the filling is set and slightly puffed.
- Meanwhile, whisk the eggs for the pumpkin filling and stir in the pumpkin puree, milk, brown sugar, cinnamon, ginger, salt, and vanilla until well blended.
- When the pecan filling has set, remove it from the oven. Pour the pumpkin filling over the pecan layer and bake for about 40 minutes, until the pumpkin layer is set in the middle.
- Decorate by pressing toasted pecan halves around the outside edge of the pie. Cool for at least 20 minutes before cutting. Serve warm or at room temperature.
MICHELE ALBANO'S MAPLE PUMPKIN PIE WITH PECAN STREUSEL
Steps:
- To make the crust, combine the flour and salt in a medium bowl and mix well. Break up the shortening and toss it with the flour mixture to coat. Using a pastry blender or your fingertips, mix the ingredients together until the dough forms coarse crumbs. Add 3 to 4 tablespoons ice-cold water, 1 tablespoon at a time, until the dough easily forms a ball that can hold itself together. Cover in plastic wrap and refrigerate for at least 30 minutes and as long as overnight.
- While the dough is resting, 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.
- Preheat the oven to 425°F.
- Sprinkle flour generously over a hard surface and roll the dough out with a rolling pin until it forms an 11-inch round. Fold the round in half, place it in a 9-inch pie plate, and then unfold the dough to completely cover the pie plate with a bit of an overhang. Tuck the overhang under to make a double-thick rim, and then use your fingers to crimp the edges of the pie shell. Brush the heavy cream over the crimped edges, and refrigerate until the filling is complete.
- 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 the pie shell, and bake for 15 minutes. Then lower the oven temperature to 350°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 the pie on a wire rack. The pie is best served at either at room temperature or cold. Before serving, garnish the pie with the Maple Whipped Cream.
- Maple 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. Add the maple syrup and beat on high speed until the cream holds firm peaks.
Tips:
- For the perfect pie crust: Use a food processor to combine the flour, salt, and sugar. Add the butter and pulse until the mixture resembles coarse crumbs. Add the ice water one tablespoon at a time, pulsing until the dough just comes together. Form the dough into a ball, wrap it in plastic wrap, and chill for at least 30 minutes before rolling it out.
- To prevent the pie filling from curdling: Temper the eggs by whisking them with a small amount of the hot milk mixture before adding them to the rest of the filling.
- For a golden brown crust: Brush the top of the pie crust with milk and sprinkle with sugar before baking.
- To prevent the pecan streusel from burning: Bake the pie for 30 minutes, then cover the edges of the crust with foil and continue baking for another 15-20 minutes, or until the streusel is golden brown.
- For the best flavor: Serve the pie warm with a dollop of whipped cream or vanilla ice cream.
Conclusion:
Michele Albano's Maple Pumpkin Pie with Pecan Streusel is a delicious and festive dessert that is perfect for Thanksgiving or any other fall gathering. By following the tips in this article, you can make sure that your pie turns out perfect every time.
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