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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
For the Crust
1/3 cup pecans, toasted and cooled
1 1/2 cups all-purpose flour
1/4 teaspoon sea salt
6 tablespoons unsalted butter, cut into small pieces
1 to 2 tablespoons ice water, more if needed
For the Filling
3/4 cup packed dark brown sugar
3 large eggs
1 (15-ounce) can pure pumpkin puree
3/4 cup milk
2 teaspoons pumpkin pie spice
1/2 teaspoon sea salt
For the Whipped Cream
1 cup heavy cream
2 tablespoons confectioners sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
To make the crust, place pecans in the bowl of a food processor and pulse until finely ground. Add flour and pulse to combine, scraping sides of bowl. Or, stir together ground nuts and flour in a medium bowl. Add butter and pulse in the food processor, or cut butter in using a pastry blender just until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, until dough just comes together. Gather up dough, pat into a disc, cover and chill at least 30 minutes. When ready to use, roll dough out on a lightly floured surface into a 13-inch circle. Place dough in a 91/2-inch pie plate, fitting loosely and then pressing into place. Trim and fold under the edges and crimp. Chill in refrigerator 30 minutes or in freezer 15 minutes. Preheat oven to 425. Line pie shell with parchment paper or foil and fill with pie weights or dried beans. Bake on lower rack of oven about 12 minutes or until just starting to set. Remove weights and continue to bake 12 to 15 minutes or until lightly golden. Cool on a wire rack 10 minutes. Reduce oven temperature to 350.
Meanwhile, to make the pie filling, in a large bowl, whisk together brown sugar and eggs until combined. Add pumpkin, milk, spice and salt and whisk until blended. Pour mixture into pre-baked pie crust. Bake 1 hour or until edges are set and center slightly jiggles. Let cool on a wire rack at least 1 hour before serving.
To make the whipped cream, beat heavy cream on high speed in a large bowl until soft peaks form. Beat in confectioners sugar, vanilla and cinnamon. Serve with the pie.
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PUMPKIN PIE WITH PECAN CRUST AND CINNAMON-SPICED WHIPPED CREAM
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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
For the Crust
1/3 cup pecans, toasted and cooled
1 1/2 cups all-purpose flour
1/4 teaspoon sea salt
6 tablespoons unsalted butter, cut into small pieces
1 to 2 tablespoons ice water, more if needed
For the Filling
3/4 cup packed dark brown sugar
3 large eggs
1 (15-ounce) can pure pumpkin puree
3/4 cup milk
2 teaspoons pumpkin pie spice
1/2 teaspoon sea salt
For the Whipped Cream
1 cup heavy cream
2 tablespoons confectioners sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
To make the crust, place pecans in the bowl of a food processor and pulse until finely ground. Add flour and pulse to combine, scraping sides of bowl. Or, stir together ground nuts and flour in a medium bowl. Add butter and pulse in the food processor, or cut butter in using a pastry blender just until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, until dough just comes together. Gather up dough, pat into a disc, cover and chill at least 30 minutes. When ready to use, roll dough out on a lightly floured surface into a 13-inch circle. Place dough in a 91/2-inch pie plate, fitting loosely and then pressing into place. Trim and fold under the edges and crimp. Chill in refrigerator 30 minutes or in freezer 15 minutes. Preheat oven to 425. Line pie shell with parchment paper or foil and fill with pie weights or dried beans. Bake on lower rack of oven about 12 minutes or until just starting to set. Remove weights and continue to bake 12 to 15 minutes or until lightly golden. Cool on a wire rack 10 minutes. Reduce oven temperature to 350.
Meanwhile, to make the pie filling, in a large bowl, whisk together brown sugar and eggs until combined. Add pumpkin, milk, spice and salt and whisk until blended. Pour mixture into pre-baked pie crust. Bake 1 hour or until edges are set and center slightly jiggles. Let cool on a wire rack at least 1 hour before serving.
To make the whipped cream, beat heavy cream on high speed in a large bowl until soft peaks form. Beat in confectioners sugar, vanilla and cinnamon. Serve with the pie.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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