I had an incredibly hard decision to make this week. To which, I gave many hours of thought, did some web surfing looking for inspiration; and leafed through many, many old-fashioned books.
If you ask me to bring dessert to Thanksgiving, I do not take that task lightly. It’s crucial to the day, don’t you think? How many other days of the year, would you even consider eating a rich, decadent, gooey, sumptuous dessert after a huge dinner. This day is different.
Under consideration were: Apple Pie, Pumpkin Pie Ricotta Cheesecake, and let’s not forget something chocolate. However, I wanted to do something new, and, had some time to experiment. So for this year, a Thanksgiving worthy Pecan Pumpkin Pie with Brown Sugar Crumble.
Wishing you all, a wonderful day full of happiness, friends, family and dessert.
- 2 cups gluten free all purpose flour, I like cup 4 cup for pie
- 3 tablespoons (12 g) granulated sugar
- ½ teaspoon (2 g) kosher salt
- 10 tablespoons (140 g) butter, cold
- 1/3 cup (80 g) buttermilk
- 1 large egg yolk
- 3 Tbsp. powdered sugar
- 3 Tbsp. finely chopped toasted pecans
- 1 (15 oz) can pumpkin
- 1 1/4 cups half-and-half
- 1/2 cup firmly packed brown sugar
- 3 large eggs, lightly beaten
- 2 Tbsp. all-purpose GF flour
- 1 tsp. salt.
- 1 tsp. cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. ground nutmeg
- 1/8 tsp. ground cloves
- 1/8 tsp. allspice
- 1 1/2 pecan halves and pieces
- 1 cup firmly packed brown sugar
- 1/4 all purpose GF flour
- 1/4 butter, melted
- 1 tsp. pumpkin pie spice
Place all dry ingredients into a food processor and pulse to evenly distribute. Add the cold, cubed butter to the flour mixture, pulsing until the mixture resembles coarse cornmeal. To make by hand, cut in the butter using a pastry cutter or fork.
Transfer mixture into a large bowl and set aside.
Combine the egg yolk and the buttermilk together in a small bowl.
Create a well in the flour mixture, gradually whisk in the egg mixture with a fork until the dough comes together to form a ball. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Roll out the crust, or press it out by hand (I find it easier) on a well-floured piece of parchment paper, to about an 11-inch circle.
Dust with the powdered sugar and scatter the chopped pecans all over, and press them into dough.
Place pie plate upside down over dough and then flip both over, nestle the dough into edges of pie plate.
Slowly remove the parchment paper, if you have tears you can patch easily. Crimp the edges.
Preheat oven to 350 degrees.
In a large bowl, whisk together pumpkin, half and half, brown sugar, eggs, flour, and spices.
Pour into prepared pie crust. Place pie plate on sheet pan and bake at 350 degrees for 35 minutes.
In the meantime for the crumble: stir together the pecan halves, sugar, GF flour, melted butter and pumpkin pie spice.
After the initial 30 minutes of baking add crumble to pie. Cover loosely with foil(much easier to do when on sheet pan), place back in oven and continue to cook at 325 degrees for an additional 35 minutes.
Cool on a wire rack 2 hours before slicing.