Pumpkin Pecan Pie

"A creamy pumpkin pie topped with pecans and presented with a rum-spiked sweetened whipped cream. Originally from a December 1989 Bon Appetit that featured "Festive Holiday Menus". Feel free to substitute your favorite pie crust for the recipe given with this."
 
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Ready In:
2hrs 5mins
Ingredients:
19
Serves:
8
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ingredients

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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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