Recipe: Moosewood Restaurant Pecan Pumpkin Pie

MOOSEWOOD RESTAURANT PECAN PUMPKIN PIE

FOR THE CRUST:
Favorite pie crust for a 10-inch pie
FOR THE PECAN FILLING:
2 large eggs
1/2 cup corn syrup or pure maple syrup
1/2 cup packed brown sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup coarsely chopped toasted pecans
FOR THE PUMPKIN FILLING:
3 eggs
1 3/4 cups cooked pumpkin puree (15-ounce can)
1 cup milk
3/4 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon salt
1 teaspoon pure vanilla extract
Toasted pecan halves (optional garnish)

Preheat the oven to 400 degrees F.

Roll out pie crust to fit a 10-inch pie pan. Place in pie pan and crimp the edge to form a high-standing rim. Set aside.

TO PREPARE THE PECAN FILLING:
In a medium bowl, whisk the 2 large eggs until foamy. Stir in the corn syrup or maple syrup, 1/2 cup brown sugar, 1/2 teaspoon vanilla, 1/4 teaspoon salt and pecans. Spread the pecan filling over the bottom of the pie crust.

Bake about 20 minutes or until the filling is set and slightly puffed.

MEANWHILE, PREPARE PUMPKIN FILLING:
In a medium bowl, whisk the 2 eggs until foamy. Stir in the pumpkin puree, milk, 3/4 cup brown sugar, cinnamon, ginger, 1/2 teaspoon salt and 1 teaspoon vanilla until well blended.

When the pecan filling has set, remove it from the oven. Pour the pumpkin filling over the still-hot pecan layer. Return to oven and bake for about 40 minutes or until the pumpkin layer is set in the middle. Remove from the oven.

Decorate if desired by pressing the toasted pecan halves around the outside edge of the pie. Cool at least 20 minutes before cutting. Serve warm or at room temperature.

Makes one 10-inch pie, serves 8
Source: Moosewood Restaurant Book of Desserts