1 1/2 teaspoons cinnamon
½ t teaspoon nutmeg
1 1/2 teaspoons pure vanilla extract
1/8 teaspoon ground clove or all spice (sometimes I only have one, and not the other)
1/3 cup brown sugar
¼ teaspoon salt
Maple Whipped Cream
1 cup heavy whipping cream
1 teaspoon pure vanilla extract
2 tablespoons maple syrup
Make the crust.
Preheat oven to 350°. Melt 4 tablespoons butter and combine with gingersnap crumbs. Press into 9” pie dish and distribute uniformly along bottom and up sides. Bake for 9-10 minutes, until nicely golden. Remove from oven and let cool.
Make the pecans.
Melt 2 tablespoons butter in sauté pan and add pecans, brown sugar, and sea salt. Sauté on medium heat for 5-7 minutes, stirring continually until the brown has just slightly deepened in color. Remove before you see a major turn in color, otherwise you’ll end up with burned pecans. Let cool for five minutes, then pour these into the bottom of the pie dish, distributing evenly.
Make the pie.
Combine all filling ingredients and integrate with a whisk or electric mixer. When entirely blended, pour into cooled pie dish and bake on a center rack for 55-60 minutes. Check at 35 minutes, and if the crust is browning too quickly, cover loosely with a piece of foil, making sure the foil tents over the pie, not touching its surface at all. When the filling is set in the middle, it’s done.
While you’re waiting, whip the rremaining 1 cup of cream, vanilla and maple syrup until soft peaks form.
Let pie cool completely, then serve with maple whipped cream. Store in refrigerator.
Happy Thanksgiving all year long (or whenever you make this pie)!