Maple Pumpkin Pie with Pecan Streusel

Name: Maple Pumpkin Pie with Pecan Streusel
Yield: Makes one 9-inch pie, 6 to 8 slices (level: challenging)
Ingredients: 1 recipe Traditional Pastry Piecrust dough for a 9-inch single-crust pie (page 5); 1/4 cup heavy cream (to glaze the crimped pie edges); 3/4 cup pecans, toasted and chopped; 1/4 cup firmly packed light brown sugar; 2 tablespoons unbleached all-purpose flour; 2 teaspoons ground cinnamon; 2 tablespoons unsalted butter; 2 cups fresh processed pumpkin (see Note at page 65); 2 tablespoons unbleached all-purpose flour; 1/3 cup firmly packed dark brown sugar; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 1/3 cups heavy cream; 1 cup Grade B Vermont maple syrup; 3 large eggs

By Michele Stuart

January 24, 2012

This pie will always have a special meaning to me because it was the centerpiece of the bake-off of my dreams! I remember watching Food Network programs as a teenager, thinking, “I would love to be on these shows!” Well, thanks to Bobby Flay, I got the chance to prove that my pies could compete with the best. In November 2009 he challenged me to a pumpkin pie throwdown on Throwdown! with Bobby Flay. Although Bobby ultimately won the throwdown, he told me my version was “one of the best pumpkin pies I have ever eaten.” I like to serve this pie with a dollop of Maple Whipped Cream (page 194).

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