Pumpkin Pecan Pie
Servings
8slices
Servings
8slices
Ingredients
To make the 9 inch pie crust:
To toast the pecans:
To make the pie filling:
Instructions
To make the 9 inch pie crust:
  1. Place flour, salt and butter in the bowl of a mixer and pulse until little pebbles form. Then start to gradually add ice water until you arrive at the consistency you need to form a small ball. Be careful to add ice water slowly so you don’t add too much. Do not overwork the dough. Shape dough into a ball and flatten slightly. Flour your work surface and rolling pin. Roll the pie dough out into a 12 inch circle. Fold
To toast the pecans:
  1. Preheat oven to 350°. Combine the cinnamon and sugar. Toss pecans in the cinnamon and sugar to coat. Place pecans on a parchment-lined baking sheet and bake for 10 minutes. Set aside.
To make the pie filling:
  1. Preheat oven to 350°. Place toasted pecans on the bottom of the uncooked pie crust. Combine all pie ingredients and pour over the pecans.
  2. Bake for about 45 minutes or until the center still jiggles the size of a nickel. (It will continue to cook on the cooling rack.) Place additional pecans around the rim of the pie for decorations.