Pecan Topped Pumpkin Pie

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In case you still need a recipe for family dinner/dessert!

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!

Chocolate Pecan Brownies (Gluten Free)

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I haven't been baking much lately but now that I have a three week break from racing I can get back to some of my other favorite hobbies and that includes experimenting with gluten free baking. Today's recipe came from Martha Stewart -- always a favorite!

INGREDIENTS
6 tablespoons unsalted butter, cut into pieces, plus more for pan
1/3 cup cornstarch (spooned and leveled)
1/4 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
1 1/2 cups semisweet chocolate chips
3/4 cup sugar
1 teaspoon pure vanilla extract
3 large eggs
1 cup chopped toasted pecans

DIRECTIONS
Preheat oven to 350 degrees. Lightly butter an 8-inch square baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. Whisk together cornstarch, cocoa, cinnamon, and salt. In a large microwave-safe bowl, microwave butter and chocolate in 30-second increments, stirring each time, until melted and smooth, about 2 minutes. Stir in sugar and vanilla. Stir in eggs, one at a time, until combined. Add cornstarch mixture and stir vigorously until mixture is smooth and begins to pull away from side of bowl, about 2 minutes. Stir in pecans.

Pour batter into pan and smooth top. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 35 minutes (my oven took more like 40 minutes), rotating pan halfway through. Let cool completely in pan on a wire rack. Using paper overhang, lift cake out of pan and cut into 16 squares.