Page 53 - The Valley Table - Fall 2021
P. 53
Pecan Pumpkin Pie
COURTESY OF TIM LAJQI
PETER PRATT’S INN / YORKTOWN HEIGHTS
Yield: 6-8 servings
Ingredients
2 large eggs
15 ounces canned pumpkin purée
1⁄2 cup plus 1 tablespoon pure maple syrup 1⁄4 cup granulated sugar
1⁄4 cup heavy cream
1 teaspoon ground cinnamon
1⁄2 teaspoon ground nutmeg
9-inch pie shell
1 cup pecans, chopped
1 tablespoon light brown sugar
Preparation
1. Preheat oven to 350°F. In a large mixing bowl combine eggs, pumpkin purée, 1⁄2 cup maple syrup, granulated sugar, heavy cream, cinnamon, and nutmeg and whisk until smooth. Pour mixture into 9-inch pie shell.
2. In a small bowl combine pecans, brown sugar, and 1 tablespoon maple syrup. Sprinkle evenly on top of pie.
3. Bake for 40 minutes.
SEPT – NOV 2021 VALLEYTABLE.COM 51
