Maple Pecan Crusted Pumpkin Pie

Ingredients

• 1 cup (200g) all-purpose flour
• 1/2 cup (100g) packed light brown sugar
• 1/4 cup (60g) granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup (115g) unsalted butter, chilled and cut into small pieces
• 1/2 cup (60g) chopped pecans
• 2 tablespoons pure maple syrup
• 1 large egg
• 1/2 cup (120ml) heavy cream
• 1/2 cup (120g) canned pumpkin puree

Instructions

Make the Maple Pecan Crust

1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, whisk together the flour, brown sugar, granulated sugar, salt, cinnamon, nutmeg, and ginger.
3. Add the cold butter to the dry ingredients and use a pastry blender or your fingers to work it into the mixture until it resembles coarse crumbs.
4. Stir in the chopped pecans and maple syrup until they are evenly distributed throughout the crust mixture.

Assemble the Pie

1. In a separate bowl, whisk together the egg, heavy cream, and pumpkin puree until well combined.
2. Roll out the crust on a lightly floured surface to a thickness of about 1/8 inch (3mm).
3. Transfer the crust to a 9-inch (23cm) pie dish and trim the edges to fit.
4. Pour the pumpkin mixture into the crust.

Top with Crust and Bake

1. Roll out the remaining crust on a lightly floured surface to a thickness of about 1/8 inch (3mm).
2. Use a pastry cutter or the rim of a glass to cut strips for a lattice-top crust.
3. Place the lattice strips on top of the pie, weaving them into a lattice pattern and trimming any excess dough from the edges.
4. Crimp the edges to seal the pie and brush with a little milk or beaten egg for a golden glaze.

Bake the Pie

1. Bake the pie in a preheated oven at 375°F (190°C) for 45-50 minutes, or until the crust is golden brown and the filling is set.
2. Remove from the oven and let cool on a wire rack for at least 30 minutes before serving.

Note: This recipe combines elements of pumpkin pie with a maple pecan crust, inspired by classic American desserts. The addition of cinnamon and nutmeg gives it a warm, spicy flavor reminiscent of fall seasons.