I’m thankful for my Aunt Tina’s pies. They’re the kind of pies that sticky fingered children would steal out of window sills. This pie is the centerpiece of all of our Thanksgiving celebrations: it’s spicy and rich, but not heavy, and has a brown sugar butter pecan topping. It’s perfect. The pumpkin filling is light, not overly dense and thick, and the flavor is spicy in that lovely spice box way. If you don’t like nuts, your can skip the crust and have a lovely pumpkin pie…but I wouldn’t. The crust is my favorite part.
For 1- 9 1/2″ unbaked pie crust (it makes a lot of filling)
Be careful if you’re making a 9″ pie, not to fill it to the very top of the crust. It puffs up a little bit in the oven. So you might have a little extra filling.
1/3 cup of white granulated sugar
1/3 cup of brown sugar
2 cups of canned pumpkin puree
1 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/4 teaspoon cardamom
pinch of kosher salt
3/4 cup heavy cream
3/4 cup half and half
INGREDIENTS (PECAN TOPPING)
6 tablespoons (3/4 stick) unsalted butter
3/4 cup of brown sugar, packed
1 1/4 cups chopped pecans
Preheat oven to 450.
Beat the eggs and both sugars together until light in color and fluffy (about 3 to 4 minutes if using an electric mixer). Lightly beat in the pumpkin puree and then the spices. Stir in cream and half and half.
Pour into the pie shell and bake at 450 for about 10 minutes, then reduce heat to 325 and bake for another 45-50 minutes or until filling is just set. Keep an eye on the crust, as it might get too brown. If it’s perfectly golden brown but you still have some time left on the filling, cover the edges of the crust with aluminum foil to prevent it from over cooking.
Set the pie aside while you get started on the topping.
To make the pecan topping, stir together the ingredients in a medium pan over medium heat, until the butter is melted. Pour on the warm pie. If you haven’t covered your crust with aluminum foil yet, do it now as the broiler can burn your crust easily. Put the pie under the broiler for just a minute or so, rotating once, until it the sugar bubbles and the pecans are toasted. Cool the pie completely.
This is a double crust recipe, you can refrigerate for 3 days or freeze the other one for future use
3 3/4 cups all-purpose flour
4 1/2 tablespoons sugar
1 1/2 teaspoon kosher salt
12 ounces unsalted butter, cold, cut into small pieces
3/4 cup ice water
In a food processor or quickly using your fingertips, combine the flour, sugar, salt and butter until the chunks of butter are broken down to the size of peas and the flour feels like wet sand. Add the first 1/4 cup of water and mix until the dough comes together easily. It’s too dry if it immediately clumps apart. Add two tablespoons of water at a time, you can always add more water but not more flour, so careful not to add too much!
Gather the dough into two balls and plop them on top of two sheets of plastic wrap. Loosely wrap up each ball and press down, smooshing the ball into a disc about an inch thick.
Pop them in the fridge for at least 30 minutes while you busy yourself with the filling.