A crunchy, delicious twist on an all-time favorite.
Try our pecan-topped pumpkin pie.
If up until now youve relied on store-bought crusts, its time to shake things up.
Credit: Scott Little
Tip
Out of pecans?
)canpumpkin
1 12cupshalf-and-halforlight creamor1(12-oz.
Reserve the remaining pecan mixture for topping.
Pour into prepared pie shell.
Bake for 50 minutes or until just set in center.
Add butter to the remaining pecan mixture; stir until moistened.
Sprinkle pie filling with pecan mixture; bake for 10 minutes more or until topping bubbles around the edges.
Cool on the wire rack.
you could serve it withsweetened whipped creamor vanilla ice cream and extra pecans on top.
In a medium bowl stir together flour and salt.
Using a pastry blender, cut in shortening until pieces are pea-size.
Sprinkle 1 tablespoon of cold water over part of the flour mixture; gently toss with a fork.
Push moistened dough to the side of the bowl.
Form into a ball.
On a lightly floured surface, roll the dough into a 13-inch circle.
Ease pastry into a 9-inch deep-dish pie plate.
Trim and crimp the edge, as desired.
2,000 calories a day is used for general nutrition advice.
