I can’t believe Thanksgiving is next week. My favorite season has quickly flown by with a newborn at home. My family doesn’t have a consistent list of traditional recipes we make every year for the holiday–in fact, we often don’t even do a turkey. But the one go-to recipe we do have is for classic pumpkin pie. It’s super simple (I don’t think pumpkin pie should be anything fancy) and not revolutionary, but it does have a special twist–a brown sugar and pecan crust that just takes it beyond the regular old version. It’s almost like two pies in one–pumpkin and pecan–and who’s going to complain about that? Plus, it couldn’t be any easier to whip up because we use store-bought pie crust–a perfectly acceptable kitchen cheat that saves precious time. Served with a bourbon-spiked dollop of whipped cream on top (my addition to the family recipe), and it’s hard to imagine a better tasting pumpkin pie. 

Pumpkin Pie with Pecan Crust

1/3 c. chopped pecans
1/3 c. brown sugar
2 tbsp. butter, softened
1 9″ frozen, unbaked pie shell
2 eggs, beaten
1 c. canned pumpkin puree
1 c. evaporated milk
2/3 c. brown sugar
1 tbsp. flour
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. cloves
1/8 tsp. mace

For the whipped cream:
1 c. cold heavy cream
2 oz. mascarpone cheese
1/2 tbsp. sugar
A splash of bourbon

Preheat oven to 450 degrees. Lightly dust a 9″ pie pan with flour. Unfold the pie shell into the pan, gently pressing the dough along the sides. Combine chopped pecans, 1/3 cup brown sugar, and butter in a bowl. Press into the pie shell and bake 10 minutes; remove from oven and turn oven temperature down to 325 degrees. Combine eggs and pumpkin in a different bowl. Add 2/3 cup brown sugar, flour, salt, spices and milk. Using a hand mixer, beat until smooth and creamy. Pour pumpkin filling into the partially baked pie shell. Bake for 45 minutes.

Whisk cream and mascarpone in a chilled bowl until soft peaks form. Add sugar and bourbon. Whisk until medium-stiff peaks form. Refrigerate until ready to use.

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