Combine flour and 1/2 teaspoon salt; cut in shortening with a pastry blender until mixture resembles the size of peas. Sprinkle ice water, 1 tablespoon at a time, evenly over surface; stir with a fork until dry ingredients are moistened. Shape dough into a ball; cover and chill 30 minutes.
Roll dough to 1/8" thickness on a lightly floured surface. Fit into a 9" deep-dish pieplate; trim off excess pastry along edges. Fold edges under, and crimp. Line pastry with aluminum foil, and fill with pie weights or dried beans. Bake at 450° for 8 minutes. Remove weights and foil; bake pastry 4 more minutes. Remove pastry crust to a wire rack to cool; reduce oven temperature to 375°.
Whisk together pumpkin and next 10 ingredients in a large bowl until combined. Pour filling into crust.
Bake at 375° for 50 to 55 minutes or until a knife inserted near center comes out clean, shielding crust after 20 minutes. Cool on a wire rack. Cover and refrigerate overnight.
Combine 2 tablespoons granulated sugar and pecans in a small skillet. Cook over medium-low heat, stirring constantly, 5 minutes or until sugar melts and pecans are toasted. Spoon onto wax paper to cool. Crumble sugared pecans into pieces.
Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, 1 tablespoon at a time, until soft peaks form. Slowly fold maple syrup into whipped cream. Cover and chill 1 hour.
To serve, spoon maple cream onto each serving. Sprinkle sugared pecans over cream.
Butternut Squash Pie: You can make this pie using butternut squash in place of the pumpkin. Two cups pureed butternut squash is about 1 (2-pound) squash.
I served this to my boyfriend who is a pumpkin pie lover and he thought it was wonderful. "Better than Costco" he said, which is high praise considering he loves the costco pies.
I struggled with the pie crust (this may very well be because I'm totally new at making pies) and felt like the recipe didn't make enough dough to totally extend out beyond the lip of the pie plate and allow me to crimp it. I wished it made about 20% more dough.
Also, I noticed that the pie comes out of the oven looking beautifully orange but after chilling in the refrigerator for 12 hours or more, the color takes on a much more brown tone or even brownish-greyish tone. It still tasted wonderful but the visuals weren't as good as I would have hoped. Anyone know why it would change colors so dramatically after sitting in the fridge (covered)?
One word: YUM. After a horrible first attempt at homemade Pumpkin Pie last Thanksgiving (not this recipe), I was determined to redeem myself this year. And redeem I did! And I quote, "This is the best pumpkin pie I've ever had.", my dad/not big pumpkin fan. Success! The maple whipped cream really makes it. And the texture is perfect. Together it all tastes so light - and delicious! Will definitely make this again.
I didn't make my crust--I used pillsbury ready made, however I made everything else as directed. I hesitated with the orange rind but I used it and you can't really tell--although the pumpkin pie is delicious! The maple whipped cream was a hit with the child at the dinner--he was eating it by the spoonful! The nuts were not as big of a hit, but everything together was tasty.
I didn't make this pie, but I did make the Maple Whipped Cream. I'm tempted to bake more recipes just to have other things to put it on! I can imagine it being delicious in coffee or hot chocolate. I KNOW it's delicious on pie. We're trying it on waffles this weekend. Seriously, I think I could eat my kitchen table if I spooned a little of the Maple Whipped Cream on it. Happy desserting!
Absolutely DELICIOUS! The whipped cream is heavenly and well worth the effort - the pie itself is delicious but a warning to those who don't like the taste of orange in the pumpkin pie - skip the orange peel. It was otherwise a hit!
Best pumpkin pie I've ever had in my life! No canned pumpkin available here so we used butternut squash instead. Peeled and chopped into 1" cubes and boiled till a knife poked in easily. Pureed with a bit of water. We also like our pies spicy, so I doubled the nutmeg and ginger, and used fresh ginger (squeezed). The crust was perfectly flaky too!
Our creation had a lot of modifications, but it still turned out to be one of the best pumpkin pies ever, so we have to give credit to the recipe. First, we used a real graham cracker crust (not crushed graham crackers, but the real thing). At the 11th hour we didn't have ground ginger so we used a pumpkin pie spice (in addition to the cinnamon). We also accidentally doubled each of the sugars. We omitted the pecan topping. It was still delicious. And, a 6 yr. old made it. Hence all the mods :-)
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