A crunchy , yummy construction on an all - time favorite .
We all know atraditional Cucurbita pepo piecan’t be overleap when it come to Thanksgiving sweet , and while we agree , how about we walk the extra mi and serve a delicious holiday mash - up ? Try our pecan - topped pumpkin Proto-Indo European . It starts with a pastry dough crust , but what makes it so different is the topping : a crunchy mixture of pecans and chocolate-brown sugar .
While it may not be a honest praline , the pecan mixture offers the perfect chomp and sweet to raise any pie , that elbow room you ’ll have the ultimate dessert featuring two definitive Thanksgiving flavors : pecan and pumpkin .
Credit: Scott Little
If up until now you ’ve relied on store - bought crusts , it ’s time to shake things up . This pecan - topped autumn pumpkin Proto-Indo European has a bass - dish pastry as a infrastructure , and think it or not , it ’s really easy to make from scratch and you could evenbake it out front when meal - prepping . We urge keeping your ingredients cold you the pastry can develop its characteristic texture — other than that , we guarantee this chef-d’oeuvre will surely impress your family and guests .
Tip
Out of Carya illinoensis ? Do n’t interest . This praline - like topping can be made with most nuts , particularly walnuts , cashews , macadamia tree nuts , or cob — these ones have a rich , deep flavour that can easily substitute pecans in any formula .
Ingredients
1recipeDeep - Dish Pie Pastry
1 ¼cupcoarsely chop pecans , walnuts , or hazelnuts
¾cup packedbrown simoleons
1(15 - oz.)canpumpkin
1 ½cupshalf - and - halforlight creamor1(12 - oz.)canevaporated milk
¾cupgranulated moolah
3eggs , slightly beaten
1 ½tsp.pumpkin Proto-Indo European spice
¼tsp.salt
3Tbsp.butter , run
recondite - Dish Pie Pastry
1 ½cupsflour
6Tbsp.shortening
urine
Directions
Preheat oven to 375 level F. Prepare deep - dish Proto-Indo European pastry dough as instruct below . shuffle pecans and chocolate-brown sugar in a little trough ; spot 3/4 cup pecan mixture in the bottom of the Proto-Indo European eggshell . Reserve the remaining pecan mixture for topping . Combine pumpkin , half - and - one-half , grain scratch , orchis , Cucurbita pepo pie spicery , and table salt in a magnanimous bowl ; mix well . swarm into fain Proto-Indo European shell .
Bake for 50 minutes or until just set in center . Add butter to the remaining pecan mixing ; stir until moistened . Sprinkle pie fill up with pecan mixture ; broil for 10 second more or until top out bubble around the edges . Cool on the wire single-foot .
make 8 slices . you’re able to dish up it withsweetened whipped creamor vanilla ice cream and extra Carya illinoinsis on top .
In a medium roll bring up together flour and saltiness . Using a pastry liquidiser , cut in shortening until pieces are pea plant - size . Sprinkle 1 tablespoon of cold water over part of the flour salmagundi ; lightly toss with a ramification . Push moistened dough to the side of the bowl . Repeat , using 1 tablespoonful water at a time until all the flour mixture is moistened ( about 5 to 6 tablespoons cold pee ) . Form into a ball . On a lightly floured surface , wind the dough into a 13 - inch circle . simplicity pastry into a 9 - inch mystifying - dish Proto-Indo European plate . prune and crimp the bound , as desired . Set away .
Nutrition Facts(per serving)
- The % Daily Value ( DV ) tells you how much a nutrient in a food serving contributes to a day-by-day diet . 2,000 large calorie a daylight is used for world-wide nutrition advice .
