Pecan Pumpkin Pie

Over the weekend I baked a pecan pumpkin pie using a recipe I found in my sister's "Better Home and Gardens Cookbook". I made homemade whipped cream to top the pie with; in addition to adding vanilla and a little confectionary sugar to my whipped cream I added about a teaspoon of maple flavored extract. I thought it was a nice addition to the autumnal flavor.


Ingredients 

1 1/4 cups coarsely chopped pecans, walnuts, or hazelnuts

3/4 cup packed brown sugar

1 15 ounce can pumpkin

1 1/2 cups half-and-half or light cream or one 12-ounce can evaporated milk

3/4 cup granulated sugar

3 eggs, slightly beaten

1 1/2 teaspoons pumpkin pie spice

1/4 teaspoon salt

3 tablespoons butter, melted

pie shell

Directions

1. Preheat oven to 375 degrees F. Prepare Pie Pastry. Mix pecans and brown sugar in small bowl; place 3/4 cup pecan mixture in bottom of pie shell. Reserve remaining pecan mixture for topping. Combine pumpkin, half-and-half, granulated sugar, eggs, pumpkin pie spice, and salt in large bowl; mix well. Pour into prepared pie shell.

2. Bake for 50 minutes or until just set in center. Add butter to remaining pecan mixture; stir until moistened. Sprinkle pie filling with pecan mixture; bake for 10 minutes more or until topping bubbles around edges. Cool on wire rack.

3. Makes 8 slices.