INGREDIENTS
For the Pastry
1 1/2 cups flour
1/4 tsp salt
6 tbsp shortening
1-6 tbsp of cold water
For the Filling
1 1/4 cups coarsely chopped pecans
3/4 packed brown sugar
1 15-ounce can pumpkin (about 1 3/4 cups)
1 1/2 cups half-and-half or light cream
3/4 cup granulated sugar
3 eggs, slightly beaten
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
3 tbsp butter, melted
Whipped cream (optional)
DIRECTIONS
Prepare pie pastry:
In a medium bowl stir together 1 1/2 cups of flour and 1/4 teaspoon salt. Using a pastry blender, cut in 6 tablespoons of shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened pastry to the side of the bowl. Repeat, using 1 tablespoon of water at a time, until all the flour mixture is moistened and forms a ball (about 5 to 6 tablespoons of cold water). On a lightly floured surface, slightly flatten pastry. Roll pastry from center to edges into a 12-inch circle.
Preheat oven to 375 degrees F. Line a 9-inch pie plate with pastry circle and trim. Crimp as desired.
Prepare filling:
In a small bowl combine pecans and brown sugar. Spread 3/4 cup pecan mixture in the bottom of the pastry-lined pie plate; reserve remaining pecan mixture. For filling, combine pumpkin, half-and-half, granulated sugar, eggs, cinnamon, ginger, nutmeg, and 1/4 teaspoon of salt; mix well.
Place the pastry-lined pie plate on the oven rack. Carefully pour filling over the pecan mixture in pastry shell. Bake about 50 minutes or just until set in center. Stir melted butter into remaining pecan mixture. Sprinkle pecan mixture over pie filling; bake for 10 minutes more or until topping is bubbly around edges. Cool on a wire rack. Cover and chill within 2 hours.
Serve with whipped cream!
Happy holidays everyone from my family to yours!
No comments :
Post a Comment