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1
recipe Pastry for Single-Crust Pie (see Recipe Center)
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2
slightly beaten eggs
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1
15 ounce can pumpkin
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1/4
cup half-and-half, light cream, or milk
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3/4
cup granulated sugar
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1
tablespoon all-purpose flour
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1
teaspoon finely shredded lemon peel
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1/2
teaspoon vanilla
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1/4
teaspoon salt
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1/4
teaspoon ground cinnamon
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1/4
teaspoon ground nutmeg
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1/8
teaspoon ground allspice
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1/2
cup packed brown sugar
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1/2
cup chopped pecans
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2
tablespoons butter, softened
1. Prepare and roll out pastry. Line a 9-inch pie plate with pastry. Trim; crimp edge. In a large bowl stir together eggs, pumpkin, and half-and-half or milk. Stir in the granulated sugar, flour, lemon peel, vanilla, salt, cinnamon, nutmeg, and allspice. Pour pumpkin mixture into pastry-lined pie plate. Cover the edge of the pie with foil to prevent overbrowning. Bake in a 375 degree F oven for 25 minutes.
2. Meanwhile, in a medium bowl stir together the brown sugar, pecans, and butter until combined. Remove foil. Sprinkle brown sugar mixture over top of pie. Bake for 20 minutes more or until a knife inserted near the center comes out clean and topping is golden and bubbly. Cool on a wire rack. Cover and refrigerate within 2 hours. Makes 8 servings.
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1 1/4
cups all-purpose flour
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1/4
teaspoon salt
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1/3
cup shortening
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3
- 4
tablespoons cold water
In a medium bowl, stir together the flour and salt. Using a pastry blender, cut in the shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Sprinkle additional cold water, 1 tablespoon at a time, over mixture until all of the dough is moistened. Form the dough into a ball. On a lightly floured surface, flatten dough. Roll dough from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired.
- Servings Per Recipe 8,
- Calories 377,
- Protein (gm) 5,
- Carbohydrate (gm) 50,
- Fat, total (gm) 18,
- Cholesterol (mg) 63,
- Saturated fat (gm) 5,
- Dietary Fiber, total (gm) 3,
- Sodium (mg) 188,
- Percent Daily Values are based on a 2,000 calorie diet
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