See all pies in the category:

Boo Pumpkin Pecan Maple pie

Recipe By: Andy Hilton
Year Submitted: 2018
Winner Second Place

Ingredients

Crust
½ cup Butter
½ cup Shortening
1 tbs Sugar
½ tsp Baking Powder
8 to 9 tbs ice cold water

Pecan Filling:
1 cup sugar
½ cup clear corn syrup
½ cup maple syrup
½ cup salted butter
¼ cup softened cream cheese
¼ cup flour
1/8 tsp salt
½ tsp vanilla
3 large whole eggs
1 large egg yolk
2.5 cups chopped pecan

Pumpkin Cheesecake Filling
16 oz. cream chese
1 cup sugar
1 ½ teaspoons cinnamon
¾ teaspoon ginger
¼ teaspoon clove
2 tablespooons sour cream
¼ teaspoon vanilla
¼ teaspoon lemon
2 hole large eggs
2 large egg yolks
15 oz can pumpkin puree

Garnish:
1 cup heavy whipping cream
½ cup sugar
¼ cup Royal Canadian Maple
¼ cup maple syrup

Directions

Crust:
Whisk together the dry ingredients in a bowl. Place cold Butter and cold shortening on top of the flour mixture. Cut in with a pastry blender until the Butter and Shortening are the size of small peas. Sprinkle with 4 tbs of cold water and fluff with a fork, sprinkle with 4 or 5 tbs of water and fluff until the dough comes together. Form a ball with the dough, wrap in plastic and place in the refrigerator for 30 min. Split the dough in two, roll out each piece, place in each pie pan and crimp the edges Let rest in the refrigerator until filling is ready.

Pecan Filling:
Place all the filling ingredients in a 3 quart sauce pan except the eggs, and pecans. Stir and heat to 100 degrees. Add the eggs and blend. Place 1 ¼ of chopped pecans along the bottom of each crust, pour warm filling in to just cover the Pecans, you might not use all the filling. Place the pan on a cookie sheet and bake on the lower shelf for 35 minutes or until the filling is stable. Remove from the oven.

Pumpkin Cheesecake Filling
Prepare this filling while pecan base is baking:
Using a mixer beat the Cream Cheese at medium speed for about 1 or 2 minutes. Scrape sides, beater and bottom of the bowl. Add ½ of the sugar and beat for 2 minutes scrape the bowl sides and beater, add the remaining sugar along with the cinnamon, ginger and clove and beat for 1 minute. Scrape everything. Add Sour Cream, vanilla and lemon juice beat for 1 minute. Scrape Everything. Add pumpkin beat for 1 minute. Scrape everything. Add the eggs two at a time, beat for 1 minute and scrape everything. Repeat until the eggs have all been added.
Pour pumpkin cheese cake base over the warm pecan, fill pan approximately ½€