Ingredients
Pie Crust:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup plus 1 tablespoon butter flavored shortening, chilled
- 1/3 cup ice water
- 1 tablespoon vinegar
- 1 egg, beaten
Filling:
- 2 eggs, beaten
- 1 (16-ounce) can pumpkin
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 2 tablespoons pure maple syrup
- 1 (12-ounce) can evaporated milk
Pecan Crumble Topping:
- 1/2 cup all-purpose flour
- 1/2 cup chopped pecans
- 1/4 cup packed brown sugar
- 3 tablespoons butter, softened
Directions
Crust:
Chill all ingredients, including the flour and vinegar. Combine the flour, salt and sugar. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, one tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough.
Shape into 3 disks. Wrap in plastic wrap and chill in refrigerator at least 3 hours, before attempting to roll out. (Overnight actually works best). Hold no more than 3 days in refrigerator. For longer storage, place in a freezer bag and freeze. Use one disk for a single crust pie. Use 2 disks for a double crust pie. To roll out for pies, work quickly on a floured pastry cloth. Flip the dough at least once adding a little more flour to the pastry cloth. Roll out to fit pie pan. (Store pastry cloth in freezer).
Filling:
Preheat the oven to 375 degrees F.
Beat eggs until frothy. Add all remaining ingredients in order given, beating only until well blended. Pour filling into crust. Bake for 25 minutes.
Topping:
Combine topping ingredients. Remove pie from oven and sprinkle topping over filling. Return pie to oven and bake 25 minutes more or until center is set.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By cpragsdale
on November 21, 2012
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OMG...delicious! This is my Thanksgiving pumpkin pie recipe for life!! After reading the reviews, I added a tsp of pumpkin pie spice, which includes some nutmeg, 2 tbsp of bourbon to give it a little kick, one egg yolk (in addition to the 2 eggs to thicken, and baked 35 minutes before adding topping. In the pecan crunch topping, I added a little nutmeg, as suggested, and it really brought out the flavor. For my whipped topping, I used 1 pint heavy cream blended w/ 2 Tbsp bourbon and 1/4 cup sugar. Before serving, sprinkle whipped topping with cinnamon sugar, drizzle with a little maple syrup and voila. Super yummy and makes a great preseatation as well. My family was very impressed, yours will be too!
By twodisneyfans
St Paul, MN
on October 05, 2012
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I love making this pie - although I use my pie crust recipe instead just because why change a good thing. It makes a great, light textured pumpkin pie with a great crunch. I do find that for the first part of the baking time, I need to bake more like 35-40 minutes or all my topping would just sink into the pie, but I do a total baking time of about 50-55 minutes. I make this pie every year!
By JacLoves2Cook
South Shore Mas...
on November 23, 2011
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I have made many variations of pumpkin pies and this recipe has beat them all! I have been making this variation of the pie for years per my families request.
This is a must try recipe for anytime not just the holidays!
I know there are a lot of nut allergies out there but you can also leave the topping out and just make the pumpkin pie filling, it is so light and fluffy! But of course the pecan topping is what makes the recipe so special.
Enjoy!!!
Read all 20 reviews