Chris’s Pumpkin Pecan Pie

  • on November 8, 2007
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Ingrients & Directions

2 c Firmly packed brown sugar
4 tb Butter — softened
1 1/3 c Pecan halves
6 Eggs
4 Egg yolks
2 c Pumpkin puree
2 tb Flour
1/2 ts Ground cloves
1/2 ts Ground cinnamon
1 ts Salt
4 c Whipping cream
3/4 c Confectioner’s sugar — for

—–Tart Pastry—– 1 1/2 cups flour 1 teaspoon sugar 1/2 teaspoon salt
1/2 cup unsalted butter — chilled and cut into 1 egg 2
tablespoons cold water

1. Prepare 2 unbaked tart shells. Preheat oven to 400 degrees F. Line
unbaked shells with aluminum foil and fill with dried beans or metal pie
weights. Bake 12 minutes; remove foil and beans. Set shells aside to cool
completely. Mix 2/3 cup brown sugar and butter. Spread half of mixture in
bottom of each of the cooled tart shells. Dot each shell with half the
pecans and bake 10 minutes; set aside.

2. While pastry bakes, mix eggs, egg yolks, pumpkin puree, flour, remaining
brown sugar, cloves, cinnamon, salt, and 2 cups whipping cream.

3. Reduce oven to 325 degrees F. Place an equal amount of filling in each
pastry shell; bake until a knife inserted into pie is dry when removed
(about 45 minutes). Cool.

4. Beat remaining cream with confectioners’ sugar and pipe onto pies at
serving time.

Makes two 8-inch pies, serves 12 to 16.

Tart Pastry

1. Place flour, sugar, and salt in a medium mixing bowl or in work bowl of
food processor. Cut butter into flour using a pastry blender or 2 knives,
or with quick on-and-off bursts if using food processor. Beat together egg
and the water. When flour mixture resembles coarse crumbs, stir in
egg-water mixture; mix only until dough begins to hold together.

2. Divide dough in half and press each half into an 8-inch tart pan.
Refrigerate for 1 hour or wrap carefully and freeze for up to 1 month. Use
as directed in recipe.

Makes one 11-inch tart shell, two 8-inch tart shells, or fourteen 3-inch
miniature tart shells.

16 Servings

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