MAPLE PUMPKIN PIE WITH SALTED PECAN BRITTLE
Steps:
- directions Filling:: 1. Prepare Pastry for Single-Crust Pie. Preheat oven to 375 degrees F. 2. For filling, in a large bowl combine pumpkin, maple syrup, brown sugar, vanilla, and 1/2 tsp. salt. Add eggs; beat lightly with a fork until combined. Gradually add milk; stir to combine. 3. Carefully pour filling in pastry shell. To prevent overbrowning, cover edge of pie crust with foil. Bake for 30 minutes. Remove foil. Bake for 25 to 30 minutes more or until a knife inserted near center comes out clean. Cool on wire rack for 1 hour. Cover and refrigerate at least 2 hours. 4. To serve, sprinkle with Salted Pecan Brittle. Salted Pecan Brittle:: 5. Line a shallow baking pan with foil and coat with nonstick cooking spray; set aside. In a small saucepan combine the sugar and water. Stir over medium heat until sugar is dissolved. Bring to boiling. Boil at a moderate steady rate, without stirring, until mixture turns a dark amber color, about 10 minutes. Stir in pecans and 1/2 tsp. sea salt. Remove from heat and immediately pour onto the prepared baking pan. Using a spatula, spread evenly. Immediately sprinkle with remaining sea salt. Cool completely. Break into large pieces. from the test kitchen Pecan brittle can be made ahead - if you can keep people from eating it that long. Store in a covered container at room temperature up to 1 week.
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Quentin Wade
[email protected]Overall, this was a good pie. I would definitely make it again.
Nakelle Bullock
[email protected]The crust was a bit soggy, but the filling was delicious.
Elizabeth Adebowale
[email protected]This pie was a bit too sweet for me, but my husband loved it.
Daniel peter
[email protected]I'm not a huge fan of pumpkin pie, but this one was really good. The maple flavor was a nice touch.
Ramchanr praja Ramchanr
[email protected]This pie is a bit time-consuming to make, but it's definitely worth the effort. It's the perfect pie for a special occasion.
Brian Bernard
[email protected]I made this pie for my Thanksgiving guests and they all loved it. It was the perfect ending to our meal.
jacket man
[email protected]This pie is so delicious, I could eat it every day!
Okafor Augustine
[email protected]I've made this pie several times now, and it's always a hit. It's the perfect fall dessert.
Md Imran Ashrafi
[email protected]I'm not a baker, but this pie was surprisingly easy to make. I'm so glad I tried it!
SK SAIFUL ISLAM
[email protected]This pie was a lot of work, but it was worth it! It was the best pumpkin pie I've ever had.
David Mukinda
[email protected]The pecan brittle was a bit too hard for my liking, but the pie filling was delicious. I'll definitely be making this again, but I'll skip the pecan brittle next time.
Ratna Akter
[email protected]This pie was a bit too sweet for my taste, but my family loved it. I think I'll try using less maple syrup next time.
Anthony Watring
[email protected]I followed the recipe exactly and my pie turned out perfect. The filling was smooth and creamy, and the crust was golden brown and flaky.
Rak Mut
[email protected]This pie was easy to make and turned out great! I used a store-bought crust to save time, and it still tasted amazing.
Monalisa Ndlovu
[email protected]I'm not usually a fan of pumpkin pie, but this one was really good. The maple flavor was a nice twist, and the crust was perfectly flaky.
Debby Ryan Amazing Smirk
[email protected]This pumpkin pie was a hit at our Thanksgiving dinner! The maple flavor was subtle but delicious, and the salted pecan brittle added a nice crunch. I'll definitely be making this again next year.