Best Ever Pumpkin ~ Pecan Pie
Crust
1 ½ c flour
1 T sugar
½ t sea salt
½ c. grape
seed oil (you can substitute canola)
3 TBS 2% milk
Put all
ingredients in a 9” pie crust pan, mix together thoroughly with fork, press
into pan to form pie shell. Prick lightly with fork every 1” or so to prevent
puffing… Place in refrigerator while preparing filling
Pumpkin Filling*
½ C
granulated sugar
1/4 C light
brown sugar
1 teaspoons
Pensey’s ground Vietnamese cinnamon
½ teaspoon freshly ground dried ginger
¼ teaspoon Pensey’s Chinese 5 spice powder
½ teaspoon Penzey’s double strength vanilla
2 large eggs
1 15 ounce
can pumpkin (NOT pumpkin pie filling)
1 12 ounce
can evaporated milk
Using whisk
beater on KitchenAid Pro mixer, blend together sugar & spices. Break eggs
into bowl, add vanilla and blend well, about 30 seconds on speed 2. Add pumpkin, stir on speed 2 about 30
seconds, then slowly pour canned milk into filling and mix about 1 ½ minutes on
speed 2, until well blended. Pour filling into pie plate shell that has been
set onto a cookie sheet for easy transport into oven, and easy clean up if it
spills over. Bake in preheated 400* oven
20 minutes, reduce heat to 350 and bake about 20 minutes more, til filling is
starting to set but still jiggly…
Remove pie from oven, quickly & gently drop crumbly Topping mix (recipe below) on top of pie and return to oven for another 15-20 minutes, till knife inserted ¾ way from edge comes out clean. Allow to cool for a few hours before cutting
Topping
½ C light
brown sugar
5 Tablespoons
softened butter
¾ C roughly
chopped pecans
While pie is
baking, mix topping ingredients together to form a crumbly mess.
*Note: I used a 29 oz can of pumpkin & doubled remaining ingredients in filling recipe. That which didn’t
fit into the pie shell, I:
Poured
filling into vintage Corning Blue Cornflower rectangular 1 1/2 qt baking dish; sprinkled cinnamon on
top and swirled with finger into figure 8. Placed baking dish into Corning
French White 2.8 ltr baking dish making a hot water bath, and set onto cookie
sheet. Moved cookie sheet to oven rack, then filled hot water bath with boiling
water. Baked at 350 about 45 minutes til still jiggly but knife comes out clean, for a delicate pumpkin custard pudding
with no crust♥
