Pumpkin Maple Pecan Pie with a Chocolate Ginger Crust by D. Burkart

Pumpkin Maple Pecan Pie with a Chocolate Ginger Crust

This mouth watering pie is a marriage of two old time favorites: Pumpkin and Pecan pies. The silky smooth mousse texture and warm aromatic spices of the pumpkin filling meld perfectly with the maple pecan topping and chocolate ginger snap crust.

Shot 1:

Preheat oven to 350 F

Ingredients :

Crust:

6 Ginger Snaps

6 Double stuffed Chocolate Oreo cookies.

Filling:

1 15 oz. can solid packed pumpkin

2 large eggs

1 Tbsp. freshly squeezed orange juice

2 tp. cinnamon

1/4 ground ginger

1/4 C brown sugar

1/4 C pure maple syrup

1/4 C whipping cream

Topping:

2 large eggs slightly beaten

3/4 C roughly chopped pecans

1/4 C brown sugar

1/4 C maple syrup

1 tsp. vanilla

Shot 2:

In a processor, crush ginger snaps and oreos to a fine crumb. Mix together well.

With your fingers, line a 9” pie pan with the cookie crumbs.

Place in the pre heated 350 F oven for 5-8 minutes, until set.

Set aside to cool.

Shot 3:

In a large bowl, beat the eggs, pumpkin, orange juice, whipping cream,cinnamon, ginger , brown sugar and maple syrup on low speed for 2 mins.

Pour the pumpkin filling into the crust.

In a medium sized bowl, using a whisk ,whisk together the 2 slightly beaten eggs, chopped pecan, brown sugar, maple syrup and vanilla. Blend together well !

Spoon the filling over the top of the pumpkin filling. Depending on how deep your pie plate is, you may not need all the topping.

Shot 4:

Place the pie in the 350 F preheated oven for 35- 45 minutes. It is done when you insert a toothpick and it comes out clean.

Remove from the oven and place on a rack for at least an hour. Until it is room temperature.

Then refrigerate for 8 hours.

Shot 5:

Serve with a big dollop of freshly whipped cream....enjoy !

**** Maple flavoured whipped cream tastes great with this pie. Just add 1 Tbsp. pure maple syrup when whipping the cream