Pumpkin Pecan Pie With Chantilly Cream Recipe

•     DOUGH
• 3 Tbsp. Butter, unsalted -softened
• 2 Tbsp. Sugar
• 1/4 tsp Salt
• 1/2 x Egg, beaten (reserve other half)
• 2 Tbsp. Lowfat milk, cool
• 1 c. Flour, all-purpose
•     FILLING
• 1 c. Pumpkin, either cooked or possibly can
• 1/4 c. -packed Brown sugar, light
• 2 Tbsp. Sugar
• 1/2 x Reserved beaten egg
• 1 Tbsp. Heavy cream
• 1 Tbsp. Butter, unsalted -softened
• 1 Tbsp. Vanilla extract
• 1/4 tsp Salt
• 1/4 tsp Cinnamon
• 1/8 tsp Allspice
• 1/8 tsp Nutmeg, grated
•     SYRUP
• 3/4 c. Brown sugar, dark
• 3/4 c. Sugar
• 1 lrg Egg
• 1 1/2 Tbsp. Butter, unsalted -melted
• 2 tsp Vanilla extract
• 1 pch Salt
• 1 pch Cinnamon
• 3/4 c. Pecan, pcs
•     CHANTILLY CREAM
• 1 c. Heavy cream
• 1 Tbsp. Sugar
• 1/4 tsp Vanilla

Directions