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Pecan-Topped Pumpkin Pie

The crunchy pecan mixture is doubly delicious when piled on top of and underneath the pumpkin pie filling.

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  • Makes: 8 servings
  • Yields: 8 slices
  • Prep: 30 mins
  • Bake: 1 hr 375°F

Pecan-Topped Pumpkin Pie

Directions

  1. Preheat oven to 375 degrees F. Prepare Deep-Dish Pie Pastry. Mix pecans and brown sugar in small bowl; place 3/4 cup pecan mixture in bottom of pie shell. Reserve remaining pecan mixture for topping. Combine pumpkin, half-and-half, granulated sugar, eggs, pumpkin pie spice, and salt in large bowl; mix well. Pour into prepared pie shell.
  2. Bake for 50 minutes or until just set in center. Add butter to remaining pecan mixture; stir until moistened. Sprinkle pie filling with pecan mixture; bake for 10 minutes more or until topping bubbles around edges. Cool on wire rack.
  3. Makes 8 slices.

Deep-Dish Pie Pastry

Directions

  1. In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with fork. Push moistened dough to the side of bowl. Repeat, using 1 tablespoon water at a time until all the flour mixture is moistened (about 5 to 6 tablespoons cold water). Form into a ball. On lightly floured surface, roll dough into a 13-inch circle. Ease pastry into a 9-inch deep-dish pie plate. Trim and crimp edge, as desired. Set aside.

Nutrition Facts (Pecan-Topped Pumpkin Pie)

  • Per serving:
  • 579 kcal cal.,
  • 34 g fat
  • (10 g sat. fat,
  • 7 g polyunsaturated fat,
  • 15 g monounsatured fat),
  • 108 mg chol.,
  • 235 mg sodium,
  • 65 g carb.,
  • 4 g fiber,
  • 42 g sugar,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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