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Pecan Crusted Pumpkin Pie

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Serves 8 | 

The creamy pumpkin pie center is a brilliant contrast to the crunchy pecan.


3/4 cup milk
15 oz pumpkin puree
1 1/2 cup flour
3/4 cup brown sugar
1 tablespoon ice water
2 teaspoons pumpkin pie spice
1/3 cup pecans
3 eggs
3/4 teaspoon sea salt
6 tablespoons butter, (unsalted, cut into small chunks)


  1. Finely grind pecans in food processor. Pour ground pecans into a mixing bowl, add in 1/4 teaspoon salt, butter and flour. Stir together until contents resembles jagged crumbs.
  2. Slowly pour in ice water, the ingredients should just begin to form dough. Once doughy, lightly flatten out, place onto large plate, cover and refrigerate for 30 minutes.
  3. Remove from refrigerator, roll out into 13 inch circle. Place into pie pan, fold edges over and crimp. Place back in refrigerator for 30 minutes.
  4. Preheat oven to 425° F.
  5. Place pie pan in oven, bake 20-25 minutes, until crust is golden brown. Remove from oven and allow to cool.
  6. Reduce oven to 350° F.
  7. Combine, eggs and brown sugar in a mixing bowl. Whisk until mixed well. Pour in milk, remaining salt, pumpkin puree and pumpkin spice. Whisk again, contents should be well mixed.
  8. Pour pie mix into the pie pan. Place in oven and bake for 60 minutes.
  9. Let the pie cool for at least 1 hour before serving.
Course: Dessert
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