Pumpkin Pie Chantilly with Butter Toasted Pecans

© Katherine Stetson

The most creamy pumpkin pie ever and the Buttered Pecans only add to the eater’s swoon.

Pie Ingredients:

  • 1 14-ounce can prepared pumpkin
  • 1 12-ounce can evaporated milk
  • 2 eggs
  • 1 cup brown sugar
  • 4 teaspoons unsalted butter, melted
  • 1 tablespoon corn starch
  • ½ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon freshly ground nutmeg
  • ½ teaspoon sea salt
  • 1/4 teaspoon cloves
  • 1 pie crust, unbaked

Chantilly Ingredients:

  • 1 cup heavy cream
  • 2 tablespoons confectioner’s sugar
  • 1 teaspoon vanilla extract

Butter Toasted Pecans Ingredients:

  • 2/3 cup coarsely chopped raw pecans
  • 1 tablespoon unsalted butter
  • ½ teaspoon sea salt

For the Pie:

Preheat oven to 450 degrees.  Line a nine-inch pie plate with the pie crust and crimp the edge.

Combine all pie ingredients in the mixing bowl of a stand or hand mixer and blend thoroughly.  Pour pie mixture into pastry shell and bake for 15 minutes.  Reduce heat to 350 degrees and continue cooking for an additional 45-50 minutes, rotating pie at the 20-minute mark.

Cool pie on a rack and serve warm or chilled with the Chantilly and Buttered Pecans.

For the Chantilly:

Whip the cream to medium stiffness.  Add the confectioner’s sugar and continue whipping until cream develops stiff peaks.  Cover and store in the refrigerator until ready to serve.

For the Buttered Pecans:

Melt butter in a small skillet over medium-low heat.  Add pecans and sea salt and toast gently, stirring occasionally, until lightly browned and redolent with the smell of  Buttered Pecans!

Cool on a paper towel for at least an hour.  Store in a zipper bag or tightly lidded canister until ready to use.

Copyright © Katherine Stetson, all rights reserved.