Pumpkin Pie with Spiced Nut Crust

Ingredients for Pie Filling

1-16 oz. can pumpkin puree- Libby’s (not pie mix)

1-14 oz. can sweetened condensed milk

2 eggs, beaten

1-teaspoon ground cinnamon

½ teaspoon ground ginger and nutmeg

¼ teaspoon salt

Instruction for Pie:

Prepare Spice Nut Crust recipe and bake at 425 for 7 minutes. Remove from oven, let cool. Reduce oven temperature to 350.

Prepare pie filling; combine all ingredients until smooth and blended.

Pour into prepared partially baked Spice Nut Crust. Bake at 350 for 50-55 minutes or until center of pie is done.   Remove from oven, let cool before serving. Serve with cinnamon Whipped cream. Garnish with pecan brickle pieces- Brickle- 2 tablespoons butter, melted, ½ cup granulated sugar and pecans in small saucepan. Cook to toast, pour pecans on parchment lined baking sheet. Bake in oven 235 for 10 minutes. Remove from oven and cool. Crumble and serve with whipped cream.

 Spice Nut Crust

Ingredients

1 cup all purpose flour

½ cup finely chopped pecans

¼ cup firmly packed light or dark brown sugar

¼ cup + 2 Tablespoons butter, no substitutions, melted

¼ cup chopped pecans for garnish -optional

 Instruction for Crust:

Melt butter in microwave on high for 40 seconds to melt. Mix flour, pecans, brown sugar and cinnamon with the melted butter. Toss to coat. Place crumbs in un-greased 9” pie pan. Form crust by pressing mixture into the pie plate. Form pie edges with fingers. Bake at 425 for 7 minutes. Remove from oven. Set aside while filling is prepared.

Fill crust with filling and bake as directed in recipe.

Yield: one 9” pie

Optional garnish ideas

 Edible acorns: Toast 16 pecan halves in oven on 350 for 10 minutes. Frost pecan halves with hazelnut spread (tested Nutella) or melted chocolate chips. Sandwich together to create an acorn. Dip one end of “acorn” into melted chocolate, roll in finely chopped pecans. Place acorns on top of baked pumpkin pie.

 Pastry leaves: Unroll 1 Refrigerated pie crust-tested Pillsbury), cut leave shapes using leaf cookie cutter. Place small leaves on parchment lined baking sheet and bake at 375 for 5-8 minutes or until lighted browned. Remove from oven and store in air tight container until serving.

 

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