Caramelized Pumpkin Pecan Pie
Serves 4 

INGREDIENTS

For the pie crust  
10.5 oz. One Mighty Mill Revolution All-Purpose flour (about 2 ½ cups) 
1/4 cup granulated sugar  
¼ tsp. salt  
2 sticks chilled unsalted butter (8 oz.), cut into ¼-inch pieces (more for greasing) 
1 egg, beaten 
3 to 4 Tbs. ice cold water 
 
For the filling
1 15-oz can pumpkin  
½ cup maple syrup 
½ cup light brown sugar  
¼ cup heavy cream 
1 tsp. cinnamon 
½ tsp. allspice  
1/8 tsp. nutmeg 
 
For the topping  
1 1/2 cups pecans, toasted   
½ cup light brown sugar  
¼ cup light corn syrup  
1/4 cup maple syrup 
1 egg, beaten 

INSTRUCTIONS

1. To make the crust, add the flour, sugar, and salt to a food processor and pulse to combine. Add the butter and pulse 4 or 5 times so the butter and flour form pea-sized pieces. Add the eggs and then, while pulsing, add the water 1 Tbs. at a time just until the mixture comes together into a shaggy dough.

2. Turn the dough out onto a lightly floured work surface and, using your fingers, gently press into a dough. Wrap in plastic wrap and hold in the refrigerator for 20 minutes to set.

3. Heat the oven to 350f. Grease a 9” pie dish (or a 9” tartlet mold). Roll out the dough to about 12” wide.

4. Carefully transfer the dough to the pie dish, gently molding it to the pan. Trim the edge to 3/4 inch; fold the dough under itself and crimp decoratively. Using the tines of a fork, prick the base of the shells all over and weigh down with pie weights or dried beans.

5. Bake until the pie crust browns lightly, 25 to 30 minutes. Transfer to a cooling rack to cool.

6. In a large bowl, mix together all the ingredients for the filling. In a separate bowl, mix the topping ingredients.

7. Add the pumpkin filling to the tartlet shell, spreading evenly with an offset spatula. Top with the pecan mixture, also spreading uniformly.

8. Bake until the filling sets and the topping browns, about 20 minutes. Let cool to room temperature, slice and serve.