Monday, December 5, 2011

Spiced Pumpkin Custard Pie

The pecan crust for this pie is a great alternative if you want a simple pie crust. I really like the texture- it kind of falls apart. We found that the filling part of the recipe makes enough for 2 pies, so we made a second crust.

3/4 cup chopped pecans, toasted (oops, we didn't toast ours...)
1 cup plus 2 Tbsp flour
1/2 tsp ground ginger
1/2 tsp salt
7 Tbsp shortening
2 Tbsp plus 1 tsp water

Filling
2 eggs
3/4 tsp ground cinnamon
3/4 tsp ground allspice
1/2 tsp ground ginger
1/2 tsp salt
1 can (15 oz) solid-pack pumpkin
1 can (12 oz) evaporated milk
whippped cream, optional (but Lucerne brand French Vanilla is great!)
additional ground cinnamon, optional

1. Place pecans in a food processor; cover and process until finely ground. In a large bowl, combine the pecans, flour, ginger, and salt. Cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until dough forms a ball. Press the dough onto the bottom and up the sides of an ungreased 9-inch pie plate.
2. For filling, in a large bowl, beat the eggs, sugar, spices, and salt until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust.
3. Bake at 400 degrees for 40-45 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Garnish with whipped cream and additional cinnamon, if desired. Refrigerate leftovers.

{Kudos to Taste of Home magazine!}

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