Desserts · Recipies

Amazeballs pumpkin pie!

I did a combo approach to my Thanksgiving pumpkin pie this year.  It turned out particularly well so I wanted to pass it along, in case anyone is planning on pumpkin for Christmas dinner 🙂


On p. 100 of the Amity Farmhouse Cookbook, you can find my recipe for a simple, custardy pumpkin pie.  It’s fail-safe.  But if you have your own (or prefer Libby’s) use it.  The basic part of the pumpkin pie isn’t the wowsa part.  Check out the instructions on the Better Homes & Gardens site for a salted pecan brittle that goes on top.  Their pumpkin pie recipe sounds delicious, too.  If you can’t get through to this link, here are the instructions:

Salted Pecan Brittle

  •  Nonstick cooking spray
  • 3/4  cup  granulated sugar
  • 1/4  cup  water
  • 3/4  cup  pecans, toasted and coarsely chopped
  • 1/8 tsp cayenne powder << I added this for a little punch, SD
  • 1  teaspoon  flaky sea salt

Line a shallow baking pan with foil and coat with nonstick cooking spray; set aside. In a small saucepan combine the sugar and water. Stir over medium heat until sugar is dissolved. Bring to boiling. Boil at a moderate steady rate, without stirring, until mixture turns a dark amber color, about 10 minutes. Stir in pecans, cayenne, and 1/2 tsp sea salt. Remove from heat and immediately pour onto the prepared baking pan. Using a spatula, spread evenly. Immediately sprinkle with remaining sea salt. Cool completely. Break into small pieces.  Pecan brittle can be made ahead – if you can keep people from eating it that long. Store in a covered container at room temperature up to 1 week.


So, I baked my pie and let it cool completely, first on the counter, then in the fridge.  Right before I served it, I spread a 1/2-inch layer of cool whip over the top of the pumpkin base (would usually use heavy whipped cream sweetened with maple syrup, but my sis had cool whip and I couldn’t resist!), then sprinkled the broken up brittle around the edge, and drizzled a little pure maple syrup on top.  I had one bite, then dumped a WHOLE BUNCH more brittle on it – making sure each bite had at least one piece of brittle.  This is the way to go.  It isn’t as stylistic, but man, is it good!  And next time I’m doubling the cool whip as well.


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