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1
recipe Deep-Dish Pie Pastry
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1 1/4
cups coarsely chopped pecans, walnuts, or hazelnuts
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3/4
cup packed brown sugar
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1
15 ounce can pumpkin
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1 1/2
cups half-and-half or light cream or one 12-ounce can evaporated milk
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3/4
cup granulated sugar
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3
eggs, slightly beaten
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1 1/2
teaspoons pumpkin pie spice
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1/4
teaspoon salt
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3
tablespoons butter, melted
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.
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1 1/2
cups flour
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1/4
teaspoon salt
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6
tablespoons shortening
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Water
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.
- Servings Per Recipe 8,
- Calories 579,
- Protein (gm) 8,
- Carbohydrate (gm) 65,
- Fat, total (gm) 34,
- Cholesterol (mg) 108,
- Saturated fat (gm) 10,
- Monosaturated fat (gm) 15,
- Polyunsaturated fat (gm) 7,
- Dietary Fiber, total (gm) 4,
- Sugar, total (gm) 42,
- Vitamin A (IU) 8406,
- Vitamin C (mg) 3,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 60,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 235,
- Potassium (mg) 366,
- Calcium (DV %) 111,
- Iron (DV %) 3,
- Starch () 1,
- Other Carb () 3,
- Medium-Fat Meat () 1,
- Fat () 6,
- Percent Daily Values are based on a 2,000 calorie diet
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Since I'm not very good at making my own crust, I used the Marie Callendars frozen pie crusts. The filling for this pie was to die for. The pecan mixture added to what is basically a pumpkin pie filling was an added touch that was absolutely delicious. Big hit and a new tradition in our family.
12/20/2011 10:19:38 AM Report AbuseThis 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