| http://tomsaaristo.com |
| Copyright Thomas Saaristo All Rights Reserved |
| Tom's E Z Pumpkin Pie |
| This super easy pumpkin pie is not only flavorful, it's beautiful. A brown sugar and pecan topping is an unusual yet tasty addition to the pumpkin custard. Ingredients 1 - 9" unbaked pie shell [recipe below] 1 - 15 oz. can solid packed pumpkin, not pumpkin pie filling 1/3 cup dark brown sugar 1/3 cup white sugar 3/4 teaspoon cinnamon 3/4 teaspoon powdered ginger 1/8 teaspoon salt 2 whole eggs, well beaten 1/2 cup half and half Topping 1/4 cup unsalted butter 1/2 cup dark brown sugar 3/4 cup coarsely chopped pecans No Roll Pie Crust 1 1/2 cup all purpose flour 1 teaspoon sugar 1/2 teaspoon salt 1/2 cup vegetable oil, I use safflower 3 Tablespoons whole milk Method Preheat oven to 350 degrees. Pie Crust Put all ingredients in a 9" pie plate. Mix with a fork until blended. Pat into bottom and up sides of pie plate. Make a nice edge on top by pinching with your thumb and finger. Filling & Topping In a mixing bowl combine the pumpkin, dark brown sugar, white sugar, cinnamon, ginger, salt, eggs, and milk. Mix until well blended. Pour into prepared pie shell. Bake 40 minutes. Meanwhile, prepare the topping: Mix the butter, dark brown sugar, and pecans together until crumbly. Sprinkle the topping on the pie and bake an additional 25 minutes. Cool and refrigerate at least a couple of hours for easy slicing. |
 |