Rachel Ray has a simple and easy-to-follow recipe for pumpkin pecan pie that is made with homemade or premade pie dough. The pie is topped with a maple whipped cream.
To make her recipe, press a premade pie dough into a 9-inch pie plate. If making homemade dough, combine 1 1/4 cup flour, 1 tablespoon sugar and 1 teaspoon salt in a food processor. In a bowl, combine 3 tablespoons ice water, 1 tablespoon apple cider vinegar and ice. Add 1/2 cup cold butter to the flour mixture, and pulse while adding the liquid mixture. Shape the dough into a circle, and wrap in plastic wrap. Chill in the refrigerator.
Preheat the oven to 400 degrees Fahrenheit, and bake the pie crust for 10 minutes. Set aside, and lower the heat to 350 F. In a bowl, combine 3/4 cup pumpkin purée, 1/3 cup sweetened condensed milk, 3 tablespoons sugar, 1/4 teaspoon salt, 1/2 teaspoon pumpkin pie spice, 1/4 teaspoon ground ginger and 1 egg. In another bowl, combine 1 tablespoon butter, 1/2 cup corn syrup, 2 tablespoons maple syrup, 1/3 cup sugar, 2 eggs and 1/2 teaspoon salt. Add 3/4 cup halved pecans.
Pour the pumpkin mixture into the pie crust, and top with 1/4 cup chopped pecans. Slowly top with the pecan mixture, and bake for one hour. Whip 1 cup heavy whipping cream until stiff peaks form, and add 1/4 cup powdered sugar, 1/4 cup dark maple syrup and 1/4 teaspoon salt. Serve with the pie.