Pella Chronicle

November 12, 2012

Pumpkin Pie with Cinnamon-Pecan Topping

Staff Writer
American Profile

Pella — 2 (9-inch) deep-dish pie crusts


1/2 cup (1stick) butter, at room temperature

1 cup all-purpose flour

2/3 cup packed brown sugar

1 cup chopped pecans or walnuts

1 teaspoon cinnamon

1 teaspoon vanilla


1 1/2 cups packed dark brown sugar

1 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

4 eggs

2 egg yolks

2 teaspoons finely grated orange rind

1 (29-ounce) can pure pumpkin (not pie filling)

2 (12-ounce) cans evaporated milk

1. Preheat oven to 425F.

2. To "blind bake" pie crusts, place parchment paper in the bottom of pie crusts. Place pie weights or dried beans on top of paper. Place in oven and bake 10 to 15 minutes, until firm. Remove from oven; remove weights and paper. Return crusts to oven and bake 5 minutes longer, until light golden. Let cool 5 minutes before adding filling.

3. To prepare topping, combine all ingredients in a small bowl; mix with a fork until crumbly. Set aside.

4. To prepare filling, combine all ingredients in a large bowl. Whisk well. Pour into pie crusts.

5. Bake pies 15 minutes. Reduce oven temperature to 350F and continue baking 30 minutes. Remove from oven and sprinkle on topping. Return to oven and bake 15 minutes or until a knife inserted into the center comes out clean. If fluted edges of crust begin to brown too much, place foil rings or metal pie crust shields over edges during the last 15 minutes of baking.

Serves 16.