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Upper Crust Caramel-Pecan Pumpkin Crumb Pie

Ingredients

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Directions

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  • 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.

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  • 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.

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  • Bake in preheated oven for 25 minutes.

For crumb topping:
  • In a medium bowl, stir together the 1 cup flour, the brown sugar, and pecans; stir in butter until crumbly.

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  • 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.

Nutrition Facts (Upper Crust Caramel-Pecan Pumpkin Crumb Pie)

583 calories; 27 g total fat; 12 g saturated fat; 4 g polyunsaturated fat; 10 g monounsaturated fat; 110 mg cholesterol; 427 mg sodium. 250 mg potassium; 78 g carbohydrates; 3 g fiber; 35 g sugar; 8 g protein; 86 IU vitamin a; 3 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 113 mcg folate; 0 mcg vitamin b12; 61 mg calcium; 5 mg iron;

Pastry for Single-Crust Pie

Ingredients

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Directions

Pastry for Single-Crust Pie:
  • Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size.

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  • 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.

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  • On lightly floured surface, flatten dough ball. Roll from center to edges into 13-inch circle.

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  • 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.

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