Farm Journal's Pumpkin Pecan Pie

I can never decide what kind of pie I want come Thanksgiving dinner!  A fan of both pumpkin and pecan, it is a difficult choice because there is surely not room for both.  A sliver of each is just not quite satisfying; enter this recipe!  This farm woman had it going on, adding a crunchy layer of sweet pecans over the top of a traditional pumpkin pie.  Start with Feast's Basic Pie Crust for a perfect, crisp bottom layer.  Watch the topping carefully as you broil it!  I made the mistake of having the broiler on high; the crust and a few pecans quickly started to blacken, so definitely use a lower setting or place the pie further away.  Don't overdo it, either, or the topping will become syrupy; just broil until the topping bubbles and browns a little.  Top it with Whipped Cream That Won't Fall Flat, and you'll have the perfect Thanksgiving pie!

Filling is a mellow golden brown, rich like an old gold coin.

Unbaked 9-inch Basic Pie Crust pie shell

2 eggs, lightly beaten

2 cups pumpkin puree

3/4 cup sugar

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon cloves

1 1/2 cup half and half


3 Tablespoons (1 1/2 ounce) soft unsalted butter

2/3 cup brown sugar

2/3 cup coarsely chopped pecans

Preheat the oven to 400-degrees and place the rack in the center of the oven.

Blend together the eggs and pumpkin well.  Add the sugar, salt, cinnamon, ginger and cloves and mix well. Blend in the cream thoroughly.  Pour into the pie shell and bake for 45-55 minutes, or until a knife inserted halfway between center and edge of pie comes out clean.  Cool completely on rack.

Combine the butter, brown sugar and pecan and mix well.  Spread over the cooled pie to completely cover the top.  Broil 5" below heat until mixture begins to bubble, about 3 minutes.  Watch carefully.  (If cooked too long, top will turn syrupy.)  Cool completely on rack before serving.

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