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Ingredients

Directions

  • On a lightly floured surface, use your hands to slightly flatten Pastry for a Single-Crust Pie. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-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.

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  • For filling, in a bowl, combine pumpkin, sugar, and pumpkin pie spice. Add eggs and beat lightly. Gradually beat in evaporated milk and milk.

  • Pour filling into crust. Cover edge of pie with foil to prevent overbrowning. Bake in 375 degree F oven for 25 minutes.

  • Meanwhile, prepare Pecan Crumble Topping. Remove foil from pie. Sprinkle topping over filling.

  • Bake for 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover; refrigerate to store. Makes 8 servings.


Pastry for Single-Crust Pie

Ingredients

Directions

  • In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional cold water, 1 tablespoon at a time, until all of the flour mixture is moistened. Shape into a ball.

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Pecan Crumble Topping

Ingredients

Directions

  • In a medium bowl, combine flour, pecans, brown sugar, and butter.

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