Best ever pumpkin-pecan pie

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♥