Three weeks ago your family sent you a Thanksgiving dinner email with all of the holiday arrangements. Your aunt is taking care of the main course, your cousin is bringing the hors d’oeuvres and your grandparents are handling the beverages. The only thing left on the menu is the dessert and it has been bestowed upon you. It's now Thanksgiving Eve and you have yet to decide exactly what you are going to make.
It is easy just to run to the store and pick up any old pie they have on sale, if you can still find a store that's not sold out, but you know your mother will give you, “this is the best you could do” look.
There is no reason to panic this holiday because Whole Foods Market Tribeca has a simple and delicious recipe. Even better, you can make one stop over at Whole Foods Market to pick up everything you need.
A classic dessert and always a crowd favorite, check out this Pumpkin Pie with Pecan Crust and Cinnamon-Spiced Whipped Cream recipe.
Combine two holiday pie favorites with this pumpkin pie baked in a pecan shell. The subtle nuttiness of the crust adds to the wonderful pumpkin flavor and it's made even better with a dollop of homemade cinnamon whipped cream.
For the Crust
1/3 cup pecans, toasted and cooled
1 1/2 cups all-purpose flour
1/4 teaspoon sea salt
6 tablespoons unsalted butter, cut into small pieces
1 to 2 tablespoons ice water, more if needed
For the Filling
3/4 cup packed dark brown sugar
3 large eggs
1 (15-ounce) can pure pumpkin purée
3/4 cup milk
2 teaspoons pumpkin pie spice
1/2 teaspoon sea salt
For the Whipped Cream
1 cup heavy cream
2 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
To make the crust, place pecans in the bowl of a food processor and pulse until finely ground. Add flour and salt and pulse to combine, scraping sides of bowl. Or, stir together ground nuts, flour and salt in a medium bowl. Add butter and pulse in the food processor, or cut butter in using a pastry blender just until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, until dough just comes together. Gather up dough, pat into a disc, cover and chill at least 30 minutes. When ready to use, roll dough out on a lightly floured surface into a 13-inch circle. Place dough in a 9 1/2-inch pie plate, fitting loosely and then pressing into place. Trim and fold under the edges and crimp. Chill in refrigerator 30 minutes or in freezer 15 minutes. Preheat oven to 425°F. Line pie shell with parchment paper or foil and fill with pie weights or dried beans. Bake on lower rack of oven about 12 minutes or until just starting to set. Remove weights and continue to bake 12 to 15 minutes or until lightly golden. Cool on a wire rack 10 minutes. Reduce oven temperature to 350°F.
Meanwhile, to make the pie filling, in a large bowl, whisk together brown sugar and eggs until combined. Add pumpkin, milk, spice and salt and whisk until blended. Pour mixture into pre-baked pie crust. Bake 1 hour or until edges are set and center slightly jiggles. Let cool on a wire rack at least 1 hour before serving.
To make the whipped cream, beat heavy cream on high speed in a large bowl until soft peaks form. Beat in confectioners' sugar, vanilla and cinnamon. Serve with the pie.
Per serving: 350 calories (180 from fat), 21g total fat, 11g saturated fat, 115mg cholesterol, 210mg sodium, 39g total carbohydrate (2g dietary fiber, 20g sugar), 5g protein