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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
1 (9-inch) unbaked pie crust
Filling:
1 cup packed golden brown sugar
2 large eggs
1/2 tsp fine sea salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1 cup canned pure pumpkin
1 cup heavy (whipping) cream
Brown Sugar-Walnut Topping:
1/2 cup walnut pieces
1/4 cup packed golden brown sugar
1/2 tsp ground cinnamon
pinch of sea salt
Position oven rack in bottom third of oven; preheat to 350.
Transfer crust to 9-inch glass pie plate. Fold edges under and crimp decoratively. Freeze crust 20 minutes.
Line crust with foil and fill with beans. Bake for 20 minutes. Gently remove foil and beans and return crust to oven and bake until partially cooked and golden brown around edges, pressing down on crust if bubbles form with back of spoon. Bake 15 minutes. Cool crust on rack. Maintain oven temperature.
Filling: Whisk brown sugar, eggs, sea salt, cinnamon, ginger, and cloves in medium bowl. Add pumpkin and cream and whisk until well blended and smooth. Pour filling into crust.
Combine topping ingredients. Using on/off turns, blend into fine crumbs. Sprinkle the topping evenly over top of pie. Reduce oven temperature to 325; continue baking pie until filling is set and slightly puffed in center, about 15 minutes. Transfer to rack and cool completely.
Bake about 30 minutes or until pie until it is firm, covering with a foil collar if needed or if browning too fast.
NOTE: This pie can be baked the day before. Tent with foil and refrigerate. Let it stand for 1 hour at room temperature before serving.
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PUMPKIN PIE WITH BROWN SUGAR-WALNUT TOPPING
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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
1 (9-inch) unbaked pie crust
Filling:
1 cup packed golden brown sugar
2 large eggs
1/2 tsp fine sea salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1 cup canned pure pumpkin
1 cup heavy (whipping) cream
Brown Sugar-Walnut Topping:
1/2 cup walnut pieces
1/4 cup packed golden brown sugar
1/2 tsp ground cinnamon
pinch of sea salt
Position oven rack in bottom third of oven; preheat to 350.
Transfer crust to 9-inch glass pie plate. Fold edges under and crimp decoratively. Freeze crust 20 minutes.
Line crust with foil and fill with beans. Bake for 20 minutes. Gently remove foil and beans and return crust to oven and bake until partially cooked and golden brown around edges, pressing down on crust if bubbles form with back of spoon. Bake 15 minutes. Cool crust on rack. Maintain oven temperature.
Filling: Whisk brown sugar, eggs, sea salt, cinnamon, ginger, and cloves in medium bowl. Add pumpkin and cream and whisk until well blended and smooth. Pour filling into crust.
Combine topping ingredients. Using on/off turns, blend into fine crumbs. Sprinkle the topping evenly over top of pie. Reduce oven temperature to 325; continue baking pie until filling is set and slightly puffed in center, about 15 minutes. Transfer to rack and cool completely.
Bake about 30 minutes or until pie until it is firm, covering with a foil collar if needed or if browning too fast.
NOTE: This pie can be baked the day before. Tent with foil and refrigerate. Let it stand for 1 hour at room temperature before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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