why this pie?
This pumpkin pie recipe is one of my favorite pie recipes of all time. I found it in the Seattle Times a few years ago. This stellar recipe is a gift from Macrina Bakery, one of those places that makes me absolutely love Seattle.
Maple Pecan Pumpkin Pie (Courtesy of “Macrina Bakery & Cafe Cookbook” by Leslie Mackie with Andrew Cleary)
HOW DID IT GO?
I have an electric oven, and I’ve noticed that this recipe can *look* done on the outside while still being soft on the inside. I suggest leaning toward the outer edge of the suggested baking time.
THE MOMENT OF TRUTH
This pie has completely spoiled me. I will never enjoy another pie made of canned pumpkin and evaporated milk again. The combination of canned and fresh pumpkin creates a fresh flavor and creamy texture. And the brandy in the topping… Mmm Mmm Mmm!