Welcome back to Sweet D, two weeks in a row, are you impressed?? The bar is really low, I am aware, but this was the first weekend in ages that I had literally no plans. Who knew that would be such a satisfying thing to say, you know? That’s how I know I’m a grandma in a 24 year old’s body, I have to actively reserve weekends to do nothing so I can actually get some sleep. And, after sleeping until 11:30 on both Saturday and Sunday, I can tell you that I am, in fact, STILL TIRED lol. BUT in addition to sleeping forever, I caught up on all 7 episodes of Bon Appetit’s “Making Perfect” Thanksgiving addition. To me, Thanksgiving is like the Olympics of cooking, so naturally I start preparing weeks in advance. I watched Brad Leone and Queen Claire Saffitz bake this remarkable marriage of two classic pies and you KNOW I had to try it out. So yes, that was my whole Saturday and now there’s a pie in my fridge, someone come help me eat it thanks.
Since I was old enough to cook, I have taken responsibility for most of the pies at my family’s Thanksgiving. I would make 2 apple and 2 pumpkin, and my mom would take the pecan. I take the day before Thanksgiving off from work and my Mom and I are prepping LITERALLY from the moment I wake up, and I’m usually still making pie well past midnight. Now as anyone who cooks Thanksgiving knows, any time saving measures you can take, the better, so I made this pie with a frozen pie shell. It saves me over an hour of prep time, and can be baked straight from the freezer, plus it still tastes good! But, if you’d prefer to use a homemade crust, the one from the original recipe is never a bad idea.
So let’s get down to what makes this pie special. The filling is perfectly smooth thanks to the eggs and heavy cream, with every fall spice you could ever hope for. But the real showstopper? The gorgeous pecan topping!! Toasted pecans tossed with butter, cinnamon, maple syrup, and egg white, then baked until crisp, you’ll have to restrain yourself from eating them all off the top of the pie. I had some left over that I baked separately, and I’m keeping them in a tupperware exclusively for snacking!
Before we go full Thanksgiving, here are five things to be happy about today:
ONE. Eating too many cheese and crackers before dinner.
TWO. Coming inside after being out in the cold.
THREE. Running errands on a Sunday and rewarding yourself with coffee.
FOUR. Pie for breakfast.
FIVE. Hot drinks in clear mugs.
BA’s Pecan Pumpkin Pie
- 3 large eggs
- 1 additional egg; yolk and white separated
- 1 15 oz. can pumpkin
- ¾ cup whole milk
- ¼ cup granulated sugar
- 2 Tbsp whiskey
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp ground cardamom
- Pinch ground cloves
- 8 Tbsp brown sugar; separated
- 3 Tbsp melted butter; divided
- 1 tsp salt; divided
- 1½ cups whole pecans
- 1 Tbsp Maple Syrup
- Frozen pie shell; or see link to original recipe for homemade crust!
Preheat your oven to 400 degrees F and place the still frozen pie shell into a small sheet pan. In a large bowl, combine the eggs, extra yolk, canned pumpkin, heavy cream, sugar, whiskey, cinnamon, ginger, nutmeg, cardamom, cloves, 6 tablespoons of the brown sugar, 2 tablespoons of the melted butter, and a pinch of salt. Whisk thoroughly until evenly mixed. If you prefer a completely homogenous mixture, you can use an immersion blender or regular blender in batches, making sure not to incorporated too much air.
Pour the filling into the pie shell and carefully transfer the whole sheet pan to the oven so that the filling doesn’t spill, it’s very runny. Bake until the filling has puffed and the center is a little wobbly when shaken. This should be about 40 minutes.
About 15 minutes before the pie is done, spread the pecans in one even layer on a second sheet pan and toast, tossing once, until they are fragrant and slightly darkened in color.
In a bowl large enough for the pecans, whisk the reserved egg white, remaining 2 tablespoons of brown sugar, a dash of cinnamon, and remaining salt until foamy. Add the syrup and remaining 1 tablespoon of butter and whisk until combined. Add in the toasted pecans and toss until they are all evenly coated.
Remove the pie from the oven and arrange the pecans on top as you’d like, making sure the extra egg white mixture drips back into the bowl. Return the pie to the oven and bake for another 8-10 minutes, until the filling is totally set and the pecans are dry to the touch. Allow the pie to cool for at least 2 hours before serving.