American Pie Council

2017 Amateur Entry

 

Spiced Pecan Pumpkin Pie

Spiced Pecan Pumpkin Pie
Christopher Taylor, Atlanta, GA
2017 APC National Pie Championships Amateur Division
1st Place Pumpkin

Crust

1-1/2 cups all-purpose flour
1-1/4 teaspoons sugar
1/2 teaspoon salt
1/8 teaspoon baking powder
8 Tablespoon unsalted butter, cold
4 Tablespoon vegetable shortening, cold
1 teaspoon cider vinegar
1/4 cup very cold water

Mix flour, sugar, salt, and baking powder in the bowl of a food processor. Pulse in the butter until the pieces are the size of large beans. Pulse in the shortening until mixture resembles coarse wet sand and there are no pieces larger than peas. Add the vinegar to the water. Pulse in the water mixture until incorporated but before a dough ball forms. Remove the dough from the processor and pat into a 4-inch disc on a sheet of plastic wrap. Wrap tightly and refrigerate for at least 3 hours.

Roll out the pie dough out to a circle large enough to fill the pie pan. Line the pan with the rolled crust and crimp the edges as desired. Freeze for 30 minutes. Meanwhile, preheat oven to 350F. Line the dough with aluminum foil and pie weights. Bake for 60 minutes. Remove the weights and foil. Continue baking 2 to 5 minutes more or until the crust is golden brown. Remove from oven fill with Pumpkin Filling immediately.


Pumpkin Filling

15 oz can pumpkin puree
2 eggs
14 oz can caramel-flavored sweetened condensed milk
1-1/2 teaspoons cinnamon
1/8 teaspoon ground cloves
Pinch of salt
1/2 teaspoon vanilla bean paste
1 teaspoon pecan praline liqueur

While the crust is baking, whisk together the pumpkin puree and eggs. Whisk in the caramel-flavored condensed milk, cinnamon, cloves, salt, vanilla bean paste, and pecan liqueur.
Pour pumpkin mixture into the hot crust immediately after removing the crust from the oven.
Bake for 30 to 40 minutes or until the center of the pie is set. Allow the pie to cool to room temperature before refrigerating until the pie is firm, about 2 hours.


Glaze

1/4 cup sugar
1/3 cup heavy cream
1/4 teaspoon salt
5 oz white chocolate, chopped
2 Tablespoons unsalted butter

In a saucepan, cook the sugar over medium heat until it’s a golden brown caramel. Remove from the heat, add the cream and salt. Whisk to combine. Pour over the white chocolate and whisk to combine. Whisk in the butter. Smooth in an even layer over the pumpkin layer. Immediately add the Spiced Pecans, below.


Spiced Pecans

2 teaspoons sugar
1/2 teaspoons cinnamon
1 teaspoon ground Biscoff cookie
1-1/4 cups pecans, raw, broken
2 teaspoons Lyle’s golden syrup or light corn syrup
1/2 cup dark brown sugar
1 teaspoon pecan liqueur or vanilla extract
Pinch of salt

Toss granulated sugar, cinnamon and ground Biscoff together; set aside. In saucepan, combine pecans, syrup, brown sugar, liqueur, and salt. Cook over medium heat until the sugar is liquified and just begins to caramelize. Turn out onto parchment-lined baking sheet and toss with sugar-cinnamon-cookie mixture, separating nuts into individual pieces. Allow to cool before spreading in an even layer in the center of the glazed pie. It is not necessary to use all of the pecans.


Whipped Cream

1 cup whipping cream
1/2 teaspoon caramel extract
1/2 teaspoon vanilla extract
2 Tablespoons piping gel
2 Tablespoons powdered sugar

Whip together the cream, both extracts, piping gel, and powdered sugar until mixture reaches stiff peaks. Decorate the top of the pie as desired.



Christoper Taylor, Atlanta, GA
2017 Amateur Pumpkin