Michele Albano's Maple Pumpkin Pie with Pecan Streusel Recipe

Michele Albano's Maple Pumpkin Pie with Pecan Streusel

Recipe courtesy of Michele Albano

Imagine the aroma of cinnamon and nutmeg filling your kitchen as a stunning golden pie emerges from the oventhis maple pumpkin pie is the showstopper your autumn table deserves. With its buttery crust, velvety pumpkin filling infused with Grade B maple syrup, and a delightful pecan streusel topping, this elegant dessert combines comfort and sophistication in every slice. Perfect for holiday gatherings, this recipe transforms simple ingredients into an unforgettable experience.

• Difficulty Level: Easy
• Makes: 1 (9-inch pie), serves 6 to 8
• Nutritional Information Per Serving (1 of 8 servings): 918 Calories | Total Fat 61 g | Saturated Fat 30 g | Carbohydrates 88 g | Dietary Fiber 4 g | Sugar 62 g | Protein 9 g | Cholesterol 192 mg | Sodium 361 mg

Pie Crust Ingredients

• 1 1/4 cups all-purpose flour, plus additional for dusting
• 1/2 teaspoon fine sea salt
• 1/2 cup cold solid vegetable shortening
• 1 to 2 tablespoons heavy cream, for brushing

Pecan Streusel Topping Ingredients

• 3/4 cup toasted and chopped pecans
• 1/4 cup dark brown sugar, firmly packed
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 2 tablespoons cold unsalted butter, diced

Filling Ingredients

• 2 cups fresh pumpkin puree
• 2 tablespoons all-purpose flour
• 1/3 cup dark brown sugar, firmly packed
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt
• 1 1/4 cups heavy cream
• 1 cup Grade B maple syrup
• 3 large eggs, beaten
• Maple Whipped Cream (recipe follows), for serving

Maple Whipped Cream Ingredients

• 2 cups heavy cream
• 1/3 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1/2 cup Grade B maple syrup, or to your preference

Instructions for the Pie Crust

Begin by combining the all-purpose flour and salt in a medium-sized mixing bowl and stir until well blended. Take the cold shortening and break it into small pieces, then toss it into the flour mixture to coat evenly. Using either a pastry blender or the tips of your fingers, work the ingredients together until the texture resembles coarse breadcrumbs. Gradually add ice-cold water, approximately 3 to 4 tablespoons total, adding just 1 tablespoon at a time, until the mixture comes together to form a cohesive ball. Wrap the dough tightly in plastic wrap and place it in the refrigerator for a minimum of 30 minutes, though overnight refrigeration is also acceptable.

Instructions for the Pecan Streusel

While your dough is chilling, prepare the streusel topping by combining the toasted pecans, brown sugar, flour, and cinnamon together in a medium bowl. Include the cold, diced butter and use a pastry blender or your fingertips to blend everything together until small lumps form throughout. Reserve this mixture until you are ready to use it.

Baking Instructions

Adjust your oven temperature to 425 degrees Fahrenheit.

Dust a work surface generously with flour and use a rolling pin to flatten the chilled dough into an 11-inch circle. Fold this circle in half, transfer it to a 9-inch pie dish, then unfold it so it lines the entire dish with some extra hanging over the edges. Fold the overhanging dough underneath itself to create a reinforced double-thick border, then use your fingers to create a crimped pattern along the perimeter. Use a pastry brush to apply heavy cream along the crimped edges and return the crust to the refrigerator until the filling is prepared.

To prepare the filling, combine the pumpkin puree, flour, brown sugar, nutmeg, cinnamon, and salt in a mixing bowl. Using an electric mixer set to medium speed, blend until the mixture achieves a smooth consistency, making sure to scrape down the bowl's sides frequently. Pour in the heavy cream and maple syrup, continuing to scrape the bowl multiple times throughout mixing. Finally, incorporate the beaten eggs and mix until fully integrated.

Transfer the filling mixture into the prepared pie shell. Place in the oven and bake for 15 minutes. Reduce the oven temperature to 350 degrees Fahrenheit and continue baking until the filling becomes nearly set, approximately 30 minutes. At this point, remove the pie from the oven and distribute the pecan streusel mixture evenly across the entire surface. Return to the oven and bake for an additional 10 to 15 minutes until the filling shows just a slight wobble at its center and the pecan topping turns golden brown. The complete baking duration should total between 55 to 60 minutes.

Allow the pie to cool completely on a wire cooling rack. This dessert can be enjoyed at room temperature or chilled. Just before serving, top each portion generously with the prepared Maple Whipped Cream.

Instructions for Maple Whipped Cream

Place the metal mixing bowl from your electric mixer into the freezer and allow it to chill for at least 15 minutes.

In the frozen bowl, combine the heavy cream, powdered sugar, and vanilla extract. Beat the mixture at high speed until it becomes thick and fluffy. Gradually add the maple syrup while continuing to beat at high speed until the whipped cream reaches firm peak stage.