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Pumpkin Pecan Pie
This pumpkin pie is chock full of pecans, chopped in side and halves on the top – so you have 2 holiday favorites in one.
Recommended Servings
Makes 8 to 12 servings
1 single crust recipe for Basic Flaky Pastry Dough, recipe follows
1-1/3 cups solid pack pumpkin (not pumpkin pie filling)
2/3 cup dark corn syrup
½ cup packed brown sugar
2 large eggs
¼ cup heavy cream
1 tablespoon pure vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground allspice
¼ teaspoon salt
1-3/4 cups pecan halves, divided
Prepare Basic Flaky Pastry Dough – do not wash Cuisinart® Food Processor. Refrigerate for 20 to 30 minutes. Roll out on a lightly floured surface to a 13-inch round. Arrange in 9-inch pie plate. Trim edges to ½-inch overhang. Lightly brush edges with water and fold over. Press together and crimp. Refrigerate while preparing filling. Arrange rack in lower third of oven. Preheat oven to 400°F.
With the metal “s” blade inserted, place the pumpkin, corn syrup, brown sugar, eggs, heavy cream, vanilla, cinnamon, ginger, allspice, and salt in the work bowl. Process for 20 seconds. Scrape work bowl.
Add 1 cup of the pecan halves, pulse to chop, about 5 pulses. Fill the prepared crust with the pumpkin/pecan mixture. Arrange remaining pecans decoratively on top.
Carefully place in the preheated 400°F oven and bake for 20 minutes. Reduce heat to 350°F, and bake for an additional 35 to 40 minutes, until center of pie is just about set. Remove from oven and let cool on a rack. If not serving the same day, cover and refrigerate. May be prepared 1 day ahead. Remove pie from refrigerator 30 to 60 minutes before serving.

Servings: Makes 8 to 12 servings

Nutritional information per serving

No nutrition information available

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