Pumpkin Pecan Pie

This recipe is from https://www.bonappetit.com/. Their pie is made with a crust that has rye flour added and reviewers complained that it shrank a lot. Also their pumpkin custard is quite different from mine, which I really like, and reviewers complained about this also saying that it did not set in the oven. The concept of this pie is interesting and some reviewers loved the recipe.

Basically Bon Appetit made a pumpkin pie and before it was quite done, added the pecans and baked the pie a little longer to candy the pecans. Here are the instructions for the topping.

Recipe for Pumpkin Pie

1 1/2 cups whole pecans
1 egg white
2 Tbsp. brown sugar
3/4 tsp. salt
1 Tbsp. pure maple syrup
1 Tbsp. melted butter

Toast the pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 8–10 minutes.

Pour the pie filling into the pie crust and bake (at 350° F) until filling is puffed and mostly set with just a slight wobble in the center when gently shaken, 40–45 minutes.

For the pecan topping, whisk the egg white, brown sugar, and salt in a small bowl until foamy, about 30 seconds. Add the maple syrup and melted butter; whisk just to combine. Add the pecans and toss to coat.

Just before the pie is done baking, carefully remove pie from oven and top with pecan mixture, allowing any excess egg white mixture to drip back into the bowl. Return pie to oven and bake until filling is completely set (a tester or paring knife inserted into the center should come out clean) and nuts are not tacky to the touch, 8–10 minutes. Transfer pie to a wire rack and let cool, at least 2 hours. Serve with whipped cream if desired.