Pumpkin Pecan Pie
- Ready In:
- 2hrs 5mins
- Ingredients:
- 19
- Serves:
-
8
ingredients
-
For Crust
- 1 1⁄2 cups all-purpose flour
- 3 tablespoons powdered sugar
- 1⁄4 teaspoon salt
- 6 tablespoons chilled unsalted butter, cut into pieces
- 2 1⁄2 tablespoons chilled vegetable shortening, cut into pieces
- 3 tablespoons water (about)
-
For Filling
- 3⁄4 cup sugar
- 3 tablespoons cornstarch
- 3 large eggs
- 1⁄2 cup sweetened condensed milk
- 1 (1 lb) can solid pack pumpkin
- 1 teaspoon ground ginger
- 3⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon grated nutmeg
- 1⁄4 teaspoon ground cloves
- 1 cup pecan halves (about 4 oz.)
-
For Rum Whipped Cream
- 1 cup chilled whipping cream
- 2 tablespoons powdered sugar
- 1 tablespoon dark rum
directions
-
For Crust:
- Combine flour, sugar and salt in large bowl.
- Add butter and shortening and cut in until mixture resembles fine meal.
- Gradually mix in enough water by tablespoons to form dough that just comes together.
- Turn dough out onto lightly floured surface.
- Using heel of hand, smear dough a little at a time across lightly floured surface.
- Gather dough into ball and repeat process twice.
- Wrap tightly in plastic and refrigerate at least 1 hour.
- (Dough can be prepared 1 day ahead.).
- Preheat oven to 375 degrees.
- Roll dough out between sheets of floured waxed paper to 12-inch round; peel off top sheet of paper.
- Invert dough into 9-inch-diameter pie plate with 1 3/4-inch-high sides.
- Peel off paper, trim dough, leaving a 1/2 inch overhang.
- Fold overhang in, pressing onto sides;crimp edges and refrigerate 30 minutes.
- Line dough with foil or parchment; fill with beans or pie weights.
- Bake 5 minutes, then remove foil and weights.
- Bake crust until just set, about 15 minutes; cool on rack.
-
For Filling:
- Combine sugar and cornstarch in large bowl; mix in eggs, 1 at a time then add milk.
- Stir in pumpkin, ginger,cinnamon,nutmeg and cloves.
- Pour filling into pie shell, then arrange pecan halves decoratively atop pie, covering filling completely.
- Bake until tester inserted in center comes out clean, covering crust edges with foil if browning too quickly, about 1 hour.
- Transfer to rack and cool completely.
- (Can be prepared 6 hours ahead. Cover and let stand at room temperature.).
- Serve pie with whipped cream.
-
For Rum Whipped Cream:
- Using electric mixer, whip cream, sugar and rum in medium bowl to soft peaks.
- (Can be prepared 4 hours ahead. Cover and refrigerate.).
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas