Pumpkin Pecan Pie wi’ Spiced Whipped Cream

The Story

Yes, you read that right.  Punkin Pecan Pie; all that party on your palette from this glorious mash-up of holiday favorites.   The best part?  This recipe was created by Trex; for those no in know, she’s not from around here.

First, pics or this Tasty Deliciousness doesn’t exist, right?  Right.  Just want the recipe without the story time?  Fine then. Just be sure to pause at Some Key Things regarding the Spiced Whipped Cream.

Stories of Trex’s first American Thanksgiving, particularly cooking a turkey are always fun to hear, but this creation is tantamount to her rolling up the sleeves and ‘I’ll show you.’  Oh boy did she.  This pie is the reason Thanksgivings without it scarred me.  I didn’t know just plain pumpkin pie existed and when I had a slice, I was robbed of pecans.  Where were the pecans?!? Why isn’t everything beautiful and nothing tastes awful?! King’s to you Trex, there was never going to be anything better than that pie.  I’d settled for a slice of pecan every now and again, but it wasn’t the same.

The reason it disappeared from T-Day dinner was that the recipe disappeared.  Trex could remember some of the steps, but not all and given the rigors of getting it just right (12 variations), it’s not too surprising she didn’t want to reinvent the delicious- just hope she could find where the recipe was stowed.  Forward to about two years ago, when I found it.  Fortunately the cookbook she submitted it to, still had it.  (Max, the golden retriever thought chomping on it was a good way to get attention and who boy did he get some).  We lost some fine recipes provided by a great group from around the world, but fate smiled kindly.  This recipe survived.  Fate must love her some P³

I took this to mean that the next holiday meal should finish with this fine Tasty.  Naturally, I had to do a test run.  And equally naturally, Trex absolutely HAD to QA it.  It was as every bit scrumptious as I remembered.  Now…no more disappointment.

The near better part? It isnae custard based, so you can make this in advance without much of the worry or creative build a pie techniques used when freezing custard pies that could make your fine crust all soggy.

Speaking of crusts, this is best made with a regular flaky butter crust.    I’ve even done a  cookie based crust  ( shortbread) that worked well too.  Basically something that won’t compete with the pie, it’s chock full of flavor as it is.   Truth be told, I haven’t had the opportunity to foodsperiment with other cookie crusts. I do know graham just doesn’t go well with it.

Some key things:

This recipe calls for making your own whipped cream.  If you’re in a time pinch, you can use whipped cream all ready to go, just add in the spices, and freeze.  The reason for whipping your own is so that it doesn’t melt nearly as fast.  Or, you can a la mode with some vanilla ice cream if that’s how you roll.

How’d It Go

Prep time: The longest prep items are getting the crust if you’re making your own (dough needs to chill for at least four hours) and if you’re whipping your own whipped cream…the spiced mixture needs to chill for an hour before you whip it

What you may not have handy: If you’re the occasional baker then some of the staples (spices, extract).  European style butter like Plugra or Lurpak or KerryGold even, and whipping cream.

Budget:  The spices will be pricey depending on brand and type preference (organic or not).  The European style butter like Plugra or Lurpak and the pecans will be the high dollar items.  Depending on your preferred brand of whipping cream, that may also be expensive.

What I Used

I use a simple butter based crust recipe for the pie shell (this is my go-to), and as usual, Plugra unsalted is my go-to for baking butter.

What I’d Do Differently Next Time

Pretty much nothing.  I’d like to see if I can convert this to syrupless.

Without further ado,  the recipe time!  She comes!