My family has been ardent chocolate pecan pie lovers. It is the go to dessert for Thanksgiving, no questions asked. This year, I thought if I changed up dessert it had to be a game changer. Enter the Bakewell Tart. The traditional British dessert has a layer of raspberry jam topped with frangiapane - a creamy almond filling. For Thanksgiving, we decided to change it up and replace the jam with a spiced pumpkin butter and the almonds for pecans. The result is a creamy pie, giving us the same type of texture you crave from a pecan pie with the spice and flavor of a pumpkin pie. Much of the recipe can be done ahead or takes place in a food processor, so it comes together rather quickly (especially if you buy the pie crust.)
|
Ingredients: Pumpkin Butter: Pie Crust - Our go to is King Arthur's Pop Tart Crust. Make sure to give yourself enough time to chill the dough in the fridge. Or you can can buy an already made pie crust - no judgement here.
|
Make ahead: Combine pumpkin puree, maple syrups, pumpkin spice and salt in a small saucepan over medium heat. Cook, stirring occasionally, until the pumpkin changes to a dark orange color and all the water has evaporated. Set aside to cool. Preheat oven to 350. While the pie bakes, make your frangiapane. Add the pecans to a food processor and crush until they are fine pieces. Add sugar and chop together. Add the eggs, melted butter, Grand Marnier, salt, and scrape the vanilla bean into the food processor. Process until smooth. Assemble the pie. While the pie crust is still warm, spread the pumpkin butter on it in a thin, even layer. Then, pour over the frangiapane. Sprinkle the 1/4 cup of pecans over the top. Bake for 30 minutes or until the frangiapane has puffed and browned. Remove from oven and let cool for at least 20 minutes. Whisk the powdered sugar and cold water together. Drizzle on top of the pie. Quick movements will make thin lines, slowers ones will create thicker lines. Serve and enjoy! |