Pecan-Crusted Pumpkin Pie

Name: Pecan-Crusted Pumpkin Pie
Prep time: 30 min
Total time: 3 h 20 min
Yield: 8
Ingredients: 1 1/3 cups Gold Medal™ all-purpose flour; 2 tablespoons granulated sugar; 1/4 teaspoon salt; 1/2 cup butter or margarine, cut into slices; 1/2 cup finely chopped pecans; 3 to 4 tablespoons cold water; 1 can (15 oz) pumpkin (not pumpkin pie mix); 2 eggs; 1 cup evaporated milk; 3/4 cup granulated sugar; 1 1/2 teaspoons pumpkin pie spice; 1/2 teaspoon salt; 1/2 cup packed brown sugar; 1 cup whipping (heavy) cream; 3 tablespoons brown sugar

4 Ratings

3 Reviews

Prep 30 min
Total 3 hr 20 min
Servings 8

Enjoy this classic pecan-crust pie filled with pumpkin and topped with cream- perfect for dessert.

By Betty Crocker Kitchens

Updated August 6, 2010

Make With

Gold Medal Flour

Ingredients

Crust and Filling

1 1/3 cups Gold Medal™ all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
1/2 cup butter or margarine, cut into slices
1/2 cup finely chopped pecans
3 to 4 tablespoons cold water
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 eggs
1 cup evaporated milk
3/4 cup granulated sugar
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/2 cup packed brown sugar

Whipped Cream

1 cup whipping (heavy) cream
3 tablespoons brown sugar

Steps

1

Heat oven to 375°F. Mix flour, 2 tablespoons granulated sugar and 1/4 teaspoon salt in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Stir in pecans. Reserve 1/4 cup crumbs for topping; set aside. Sprinkle remaining crumbs with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl.
2

Gather pastry into a ball; shape into flattened round on lightly floured surface. Roll pastry into round 2 inches larger than upside-down 9-inch pie plate with floured rolling pin. Roll pastry loosely around rolling pin and transfer to pie plate. Unroll pastry and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; flute.
3

Beat pumpkin, eggs, evaporated milk, 3/4 cup granulated sugar, the pumpkin pie spice and 1/2 teaspoon salt in medium bowl with electric mixer on medium speed or mix with wire whisk until smooth. Pour into pastry-lined pie plate.
4

Bake 30 minutes. Mix reserved crumbs with brown sugar in small bowl. Sprinkle over partially baked pie. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 20 to 25 minutes longer or until knife inserted near center comes out clean. Cool completely, about 2 hours.
5

In chilled small bowl, beat whipping cream and 3 tablespoons brown sugar with electric mixer on high speed until stiff peaks form. Serve pie topped with whipped cream.