
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
4. Deep-Dish Pie Pastry: In a medium bowl stir together 1-1/2 cups flour and 1/4 teaspoon salt. Using a pastry blender, cut in 6 tablespoons 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.
Add your review
| Chicken Tonight! 268 Members | |
| I Love Casseroles 147 Members | |
| Best Ever! 848 Members | |
| Passion for Pie 191 Members | |
| Bar Cookie Extravaganza 166 Members |
This pie was a big hit at Thanksgiving dinner with the family. My mother in-law proclaimed it the best pie she ever had. followed the recipe exactly, using half and half. excellent! Used a 9 1/2 inch deep dish pie plate which was just right.
11/26/2009 07:35:59 PM Report Abuse