Bake a filling of pumpkin puree, spices, and cream in a homemade crust, and then top with pecan streusel.
- 1 unbaked single pie crust
- 1 3.5 to 4 lb. sugar pumpkin
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1/2 tsp. kosher salt
- 1/2 tsp. cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. allspice
- 1/4 tsp. nutmeg
- 3/4 cup homemade puree or canned pumpkin
- 3/4 cup heavy whipping cream
- 1/4 cup chopped pecans
- 1/4 cup packed light brown sugar
- 1/2 tsp. ground cinnamon
- Pinch of kosher salt
Preheat the oven to 350º. Prick the bottom of the pie crust with a fork. Bake 20 to 25 minutes, and then allow to cool.
Preheat the oven to 400º. Cut the top (stem) and bottom of the pumpkin off and cut the pumpkin in half lengthwise. Place the cut side down on a rimmed baking sheet. Bake about an hour. Cool, then add to food processor, blender or mash by hand to puree. If freezing, place in airtight container and remove from the freezer the day before, placing it in the refrigerator. The pumpkin puree will keep for up to 6 months in the freezer.
Preheat or keep oven at 350º. In a bowl, whisk together brown sugar, eggs, salt, cinnamon, ginger, allspice and nutmeg. Then, whisk in pumpkin puree and cream until the ingredients are smooth. Pour into the pie crust. Bake until filling is firm, but not fully set, approximately 30 to 45 minutes. If the crust is golden brown and no longer needs to be baked, place aluminum foil over the edge to prevent burning.
Combining the pecans, brown sugar, cinnamon and salt in a small bowl. After the filling has firmed, pull the pie out of the oven and reduce temperature to 325º. Sprinkle the streusel over the top and return to the oven and bake until filling is set and pie has puffed up, about 15 minutes. Transfer the pie to a cooling rack and cool completely. Top with homemade whipped cream or ice cream, if desired, along with a sprinkle of cinnamon.