| Level: | Intermediate |
| Total: | 5 hr 10 min |
| Prep: | 30 min |
| Inactive: | 4 hr |
| Cook: | 40 min |
| Yield: | 8 Servings |
Ingredients
- One 9-inch prepared graham cracker pie crust
- 1 packet unflavored gelatin
- One 15-ounce can pure pumpkin puree
- ¾ cup whole milk
- ½ cup sugar
- 2 large egg yolks
- 1 teaspoon pumpkin pie spice
- Pinch fine salt
- 1¼ cups cold heavy cream
- Brittle:
- 2 cups sugar
- 1 cup toasted pecan halves, broken into peanut-size pieces
- 1 teaspoon kosher salt
Instructions
- 1. To make the pie: Preheat the oven to 350°F. Bake the crust until warm and fragrant, 12 to 15 minutes. Set aside to cool.
- 2. Sprinkle the gelatin over 3 tablespoons of water in a small cup and let sit for 5 minutes. Meanwhile, combine the pumpkin puree, milk, sugar, egg yolks, spice, and salt in a medium saucepan. Cook over medium-low heat, stirring with a wooden spoon, until the mixture begins to bubble and thicken, 6 to 8 minutes.
- 3. Whisk the gelatin mixture into the saucepan with pumpkin mixture until combined and the gelatin is dissolved completely. Let sit at room temperature, stirring frequently, until it is cool but not set, 30 to 40 minutes. Transfer to a large bowl.
- 4. Beat ¾ cup of the cream in a large bowl until semi-stiff peaks form. Fold the whipped cream into the cooled pumpkin mixture, folding just until combined. Pour into the graham cracker crust. Place plastic wrap directly on the filling and refrigerate until firm, about 3 hours or overnight.
- 5. For the brittle: Spray a rimmed baking sheet with cooking spray. Have a candy thermometer, a bowl of water and a pastry brush ready.
- 6. Put the sugar and ¼ cup water in a medium saucepan and place over medium-high heat. Cook without stirring, allowing the water to evaporate as the sugar begins to melt. Dip the pastry brush in the bowl of water and brush down the sides of the pan if any sugar crystals begin to form around the edges. When the sugar turns a deep caramel color and registers 300°F. on the candy thermometer, about 15 minutes, pick up pan and gently swirl to melt any sugar that hasn’t dissolved. Carefully pour the melted sugar onto the prepared baking sheet, spreading it out as much as possible. Immediately sprinkle the toasted pecan pieces and salt evenly over the top and allow to cool completely, about 30 minutes.
- 7. Beat the remaining ½ cup cream in a until stiff peaks form. Spread the cream over the top of the pie. Break up the brittle into shards and put them into the whipped cream; slice the pie and serve with more brittle.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 646 |
| Total Fat | 30 g |
| Saturated Fat | 12 g |
| Carbohydrates | 87 g |
| Dietary Fiber | 4 g |
| Sugar | 71 g |
| Protein | 12 g |
| Cholesterol | 99 mg |
| Sodium | 401 mg |
Reviews
Could not get the brittle sugar get to 300 degrees without it turning to dehydrated grainy sugar. What is the key to getting this to turn to liquid?
This was very good. The only thing I’d change is adding a little sweetness to the whipped cream topping. I’d definitely make this again and that’s saying a lot considering I’m not a fan of pumpkin pie.
Side note – This recipe made a lot more brittle than this pie needs. Next time I’ll half that part of the recipe.
Side note – This recipe made a lot more brittle than this pie needs. Next time I’ll half that part of the recipe.
A big hit with my family, particularly with my husband ! The brittle was good and easy too! We loved it!