adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pecan-Crusted Pumpkin Pie
0 Likes
Prep Time:
30 minutes
Total Time:
3 hours 20 minutes
Indulge in a decadent pecan-crusted pumpkin pie with creamy topping - a dessert delight!
Ingredients:
  • 1 1/3 cups Gold Medal™ all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup butter or margarine, cut into slices
  • 1/2 cup finely chopped pecans
  • 3 to 4 tablespoons cold water
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 2 eggs
  • 1 cup evaporated milk
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup packed brown sugar
  • 1 cup whipping (heavy) cream
  • 3 tablespoons brown sugar
Instructions:
  • Preheat the oven to 375°F. Combine flour, 2 tablespoons of granulated sugar, and 1/4 teaspoon of salt in a medium bowl. Use a pastry blender or 2 knives to cut in the butter until the mixture resembles small peas. Add pecans. Set aside 1/4 cup of the mixture for the topping. Sprinkle the rest with cold water, 1 tablespoon at a time, mixing with a fork until the dough is moistened and almost leaves the side of the bowl.
  • Take the pastry and form it into a ball, then flatten it into a round shape on a lightly floured surface. Roll out the pastry into a round shape that is 2 inches larger than a 9-inch pie plate, using a floured rolling pin. Gently wrap the pastry around the rolling pin and move it to the pie plate. Unwrap the pastry and carefully fit it into the plate, pressing it firmly against the bottom and sides. Trim any excess pastry that extends beyond the rim of the plate to about 1 inch. Fold and tuck the pastry underneath, level with the plate, and create a decorative edge by fluting it.
  • Mix together the pumpkin, eggs, evaporated milk, 3/4 cup granulated sugar, pumpkin pie spice, and 1/2 teaspoon salt until smooth using an electric mixer or a wire whisk. Pour the mixture into the pastry-lined pie plate.
  • Bake the pie for 30 minutes. Combine reserved crumbs with brown sugar in a small bowl. Sprinkle mixture over the partially baked pie. Cover the crust edge with a 2- to 3-inch strip of foil to prevent excessive browning; remove foil during the last 15 minutes of baking. Continue baking for 20 to 25 minutes or until a knife inserted near the center comes out clean. Allow the pie to cool completely for about 2 hours.
  • In a chilled mixing bowl, whip together 1 cup of whipping cream and 3 tablespoons of brown sugar using an electric mixer on high speed until stiff peaks form. Serve the pie with a dollop of whipped cream on top.

Similar Recipes