Pumpkin Pecan Pie Recipe

From Dorothy McNett's Recipe Book.

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Pumpkin Pecan Pie

From Dorothy McNett's recipes at www.dorothymcnett.com. A favorite pie, and the crust is perfect made with this method!

1 cup all purpose unbleached flour
1/2 teaspoon sea salt
a few grindings of pepper
6 tablespoons very cold unsalted butter
1/4 cup cold water

3 eggs
1 cup raw sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon allspice
1/2 teaspoon sea salt
1 3/4 cups mashed pumpkin, freshly cooked or canned
zest of one orange
1/2 cup orange juice
1/2 cup half and half
3/4 cup pecans, coarsely chopped

creme fraiche or whipped cream for serving
whole pecans for decorative touch (spiced candied ones are great here!)

Preheat oven to 425 degrees. In food processor with steel chopping blade in place (or use a hand held pastry blender) combine flour, salt and pepper. Add the cold butter and process with quick off and on movements until mixture has the consistency of very coarse crumbs. Add the cold water and process only until dough begins to cling together. With hands form dough into a ball, but do not knead it. Using a rolling pin and rolling pin cover, roll out dough into a 10 inch circle on a lightly floured pastry cloth, using more flour as needed. Carefully transfer to a 8 or 9 inch glass or ceramic pie dish. Trim and flute edges. With a fork pierce the crust in many places and then crumble up some waxed paper and place on crust to hold it in place, especially around the sides to keep the crust from slipping inward. Cook in microwave 6 minutes. It will not brown, it will just start to cook and to set up. Remove from microwave oven, and carefully remove the papers and set aside while you prepare the filling.
In batter bowl, whisk the eggs well, and then whisk in sugar, spices and salt. Blend in pumpkin, zest, juice, half and half and pecans. Carefully pour into the pastry shell. Place in preheated oven and reduce heat to 375 degrees and bake 35-40 minutes, or until filling has set and crust is browned. Allow to cool, serve with dollops of creme fraiche or whipped cream and garnish with some whole pecans.

Recipe created 2011-11-13.

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