PECAN-CRUSTED PUMPKIN PIE
Enjoy this classic pecan-crust pie filled with pumpkin and topped with cream- perfect for dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 375°F. Mix flour, 2 tablespoons granulated sugar and 1/4 teaspoon salt in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Stir in pecans. Reserve 1/4 cup crumbs for topping; set aside. Sprinkle remaining crumbs with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl.
- Gather pastry into a ball; shape into flattened round on lightly floured surface. Roll pastry into round 2 inches larger than upside-down 9-inch pie plate with floured rolling pin. Roll pastry loosely around rolling pin and transfer to pie plate. Unroll pastry and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; flute.
- Beat pumpkin, eggs, evaporated milk, 3/4 cup granulated sugar, the pumpkin pie spice and 1/2 teaspoon salt in medium bowl with electric mixer on medium speed or mix with wire whisk until smooth. Pour into pastry-lined pie plate.
- Bake 30 minutes. Mix reserved crumbs with brown sugar in small bowl. Sprinkle over partially baked pie. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 20 to 25 minutes longer or until knife inserted near center comes out clean. Cool completely, about 2 hours.
- In chilled small bowl, beat whipping cream and 3 tablespoons brown sugar with electric mixer on high speed until stiff peaks form. Serve pie topped with whipped cream.
Nutrition Facts : Calories 555, Carbohydrate 66 g, Cholesterol 120 mg, Fat 5, Fiber 3 g, Protein 8 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 370 mg
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Mahir Saim
[email protected]This pie is a keeper. It's easy to make and always a crowd-pleaser.
Hamza Asadi
[email protected]This is the best pumpkin pie I've ever had. I'll definitely be making it again and again.
Naledi Moyeye
[email protected]I made this pie for a potluck and it was a huge hit. Everyone loved it!
Pranchal Jagwani
[email protected]This pie is perfect for fall. It's warm and comforting, and the flavors are just right.
SALIHU IBRAHIM
[email protected]I'm not a huge fan of pumpkin pie, but this one was really good. The crust was especially tasty.
Arthur Dinara
[email protected]This is my new favorite pumpkin pie recipe. Thanks for sharing!
Nurjahan Dina
[email protected]Easy to make and so yummy!
MD. Roke
[email protected]Delicious!
Ch Abaid
[email protected]Wow!
Wisdom Agia
[email protected]This pie was a disappointment. The crust was soggy and the filling was bland. I won't be making this recipe again.
Mubashir Aswad Tv
[email protected]The crust was a little too crumbly for my taste, but the filling was delicious. I'll try a different crust recipe next time.
Eva Makena
[email protected]This was my first time making pumpkin pie, and it turned out amazing! The recipe was easy to follow and the pie was cooked to perfection. I'll definitely be making this again.
Riko Strong
[email protected]I've made this pie twice now, and it's always a crowd-pleaser. The crust is so easy to make and the filling is delicious. I love that it's not too sweet, so you can really taste the pumpkin flavor.
Kelvin Macharia
[email protected]This pecan-crusted pumpkin pie was a hit at our Thanksgiving dinner! The crust was perfectly crisp and buttery, and the filling was smooth and creamy with just the right amount of sweetness. Even my picky uncle went back for seconds.