RECIPE TITLE "Tawny Pumpkin
Pie" courtesy of Cooking.com
- 1-1/3 cups all-purpose flour
- 1/2 teaspoon salt
- two finger pinch of sugar
- 1/4 cup pecans, finely chopped
- 8 tablespoons cold unsalted butter, cut into
- 3 tablespoons ice cold water
- 2 eggs, slightly beaten
- 1 (16 oz.) can pumpkin or
- 2 cups fresh 3/4 cup light
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg and allspice
- 1 teaspoon orange zest
- 1-2/3 cups evaporated milk
- Caramelized Pecan Topping
- In a food processor
place flour, salt, sugar, pecans and butter. Process until mixture resembles
crumbs the size of oatmeal flakes, about 10 seconds. Add ice water and
pulse 6 to 8 times.
- It should not mass
on the blade. Gather up the dough, into a ball and dust it lightly with
flour, wrap in plastic and refrigerate for at least 1 hour before rolling
- To roll out crust
press dough between hands to form a 5 to 6-inch pancake.
- Flour rolling surface
and rolling pin lightly. Roll dough into a circle. Trim 1-inch larger
then outer edge of pie plate. Loosen dough carefully, fold dough into
quarters, unfold and press into pie plate. Fold edge under and flute.
- Refrigerate pie shell
till ready to use.
- Filling: Blend together
eggs and pumpkin.
- Stir in sugar, salt,
cinnamon, ginger juice, cloves, nutmeg, allspice and orange zest. Blend
in evaporated milk.
- Pour filling into
chilled pie shell. Bake in hot 400 degree oven for 45 to 55 minutes or
until knife inserted halfway between center and edge of pie comes out
- Cool completely on
rack. Gently drop Caramelized Pecan Topping by the spoonfuls over cooled
pie to cover top. Broil 5-inches away from heat until mixture begins to
bubble, about 3 minutes.
- Watch carefully (if
cooked too long can turn syrupy). Cool on rack. Caramelized Pecan Topping:
Combine 3 Tablespoon soft butter or regular margarine, 2/3 cup brown sugar,
firmly packed, and 2/3 cup coarsely chopped pecans.
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