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.
* Home Cook
Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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Read all 18 reviews
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!!!
By kapporeth
Las Vegas, NV
on November 22, 2010
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I haven't made this, but I read the reviews before I make the recipe. All were convincing. Now I am going shopping for the ingredients. :
By megandillenbeck...
greenfield, 61
on August 16, 2010
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First off, let me say i absolutely LOVE paula deen; she is like everyones grandmother!! I can just feel the warmth radiating out of my tv when i watch her shows! I am a pumpkin pie lover-it is the best kind there is!!! This recipe was just delicious. It was spicy and warm and comforting! I, too, added nutmeg...mmmmm.....the topping is a must, it adds crunch and additional sweetness to an otherwise semi-sweet filling. The filling, for me, was not as custardy as id like, a bit loose like plain squash. But otherwise it was delicious! I did not use the crust recipe given. I used Emeril Laggasse' "Basic Sweet Pie Crust", which was fabulous-very flaky and a good backdrop for the pumpkin filling!!! YUM! I ate mine warm with graham cracker ice cream and whipped cream=AMAZING!!!! Thank you Paula!!
Read all 18 reviews