Upper Crust Caramel-Pecan Pumpkin Crumb Pie | Midwest Living

Upper Crust Caramel-Pecan Pumpkin Crumb Pie

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Upper Crust Caramel-Pecan Pumpkin Crumb Pie

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  • Makes: 8 servings
  • Prep 30 mins
  • Bake 15 mins
  • Bake 45 mins to 50 mins
  • Start to Finish 1 hr

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Ingredients

  • Pastry for single-crust pie
  • 2 eggs, lightly beaten
  • 1 15 - ounce can pumpkin
  • 1/4 cup half-and-half or light cream
  • 3/4 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon finely shredded lemon peel
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 1/4 cup butter, melted

Directions

  1. Prepare and roll out pie pastry. Line a 9-inch pie plate with pastry. Trim overhang to an even 1 inch all the way around. Tuck the crust under and flute the edges high. Do not prick pastry. Line pastry with a double thickness of foil; add pie weights, if you like. Bake in a 400 degree oven for 15 minutes to partially bake pastry shell. Remove foil and pie weights. Reduce oven temperature to 350 degrees F.
  2. In a large bowl, stir together eggs, pumpkin and half-and-half. Stir in the granulated sugar, the 1 tablespoon flour, pumpkin pie spice, lemon peel, vanilla and salt. Pour pumpkin mixture into pastry-lined pie plate. To prevent overbrowning, cover edge of pie with foil.
  3. Bake in preheated oven for 25 minutes.
  4. For crumb topping: In a medium bowl, stir together the 1 cup flour, the brown sugar, and pecans; stir in butter until crumbly.
  5. Remove foil. Sprinkle crumb topping over pumpkin mixture. Bake for 20 to 25 minutes more or until a knife inserted near the center comes out clean and topping is golden and bubbly. Cool on a wire rack. Cover and store in the refrigerator within 2 hours. Makes 8 servings.

Pastry for Single-Crust Pie

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup shortening
  • 4 - 5 tablespoons cold water

Directions

  1. Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size.
  2. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all the dough is moistened. Form each half into a ball.
  3. On lightly floured surface, flatten dough ball. Roll from center to edges into 13-inch circle.
  4. To transfer pastry, wrap it around the rolling pin; unroll into a 10-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Bake as directed in recipe.

Nutrition Facts

(Upper Crust Caramel-Pecan Pumpkin Crumb Pie)

Servings Per Recipe 8, Potassium (mg) 250, fiber (g) 3, sugar (g) 35, calcium (mg) 61, iron (mg) 5, vit. A (IU) 86, vit. C (mg) 3, cal. (kcal) 583, Folate (µg) 113, pro. (g) 8, Cobalamin (Vit. B12) (µg) 0, carb. (g) 78, sodium (mg) 427, chol. (mg) 110, Pyridoxine (Vit. B6) (mg) 0, Fat, total (g) 27, Niacin (mg) 4, Riboflavin (mg) 0, Monosaturated fat (g) 10, sat. fat (g) 12, Thiamin (mg) 1, Polyunsaturated fat (g) 4

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