Desserts
Pumpkin Pie
Makes 10 to 12 servings
Pumpkin Pie
Makes 10 to 12 servings
Nutritional information per serving (based on 12 servings): Calories 197 (51% from fat) carb. 21g pro. 4g fat 12g sat. fat 4g Col. 60mg sod. 309mg calc. 41mg fiber 3g
Ingredients
Spiced Pecan Crust:
- ¾ cup toasted pecans halves
- ¼ cup unsalted butter
- 2 sheets graham crackers, broken up
- 3 tablespoons light brown sugar
- 1 tablespoon granulated sugar
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon pure vanilla extract
Filling:
- 2 cups (one 15-ounce can) pumpkin
- ⅔ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ teaspoon ground ginger
- ⅛ teaspoon freshly ground nutmeg
- 3 large eggs
- 1 cup evaporated milk or half-and-half
- 1 teaspoon pure vanilla extract
Preparation
- Preheat oven to 375°F with the rack in the middle position.
- Insert the chopping blade into the work bowl of the food processor. Add the pecans, graham cracker pieces, sugars, cinnamon and salt to the work bowl. Pulse until the pecans and graham crackers are finely chopped. Add the butter and vanilla and pulse until fully combined.
- Press crust ingredients evenly into the pie plate. Bake for 10 to 12 minutes, until the crust is nicely toasted and starting to firm up. Wipe out work bowl.
- While the pie crust is baking, prepare the pie filling. When crust is finished baking, reduce oven temperature to 350°F.
- Add the filling ingredients to the work bowl, still fitted with the chopping blade. Process on Low until fully combined, about 30 seconds.
- Pour the batter into the baked crust (it is OK if it is still warm) and return to the oven.
- Bake until the pie filling is just set, but still a little jiggly, about 35 to 45 minutes.
- Remove and allow to cool to room temperature before slicing and serving. This pie is also excellent chilled.
- Store any leftover pie in the refrigerator for up to 4 days.
