Pumpkin Pie with Pecan Crust and Cinnamon-Spiced Whipped Cream
- For the Crust
- 1/3 cup pecans, toasted and cooled
- 1 1/2 cup all-purpose flour
- 1/4 teaspoon fine sea salt
- 6 tablespoons unsalted butter, cut into small pieces
- 1 tablespoon ice water, more if needed
- For the Filling
- 3/4 cup packed dark brown sugar
- 3 large eggs
- 1 (15-ounce) can pure pumpkin purée
- 3/4 cup reduced fat (2%) milk
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon fine sea salt
- For the Whipped Cream
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
When ready to use, roll dough out on a lightly floured surface into a 13-inch circle. Place dough in a 9 1/2-inch pie plate, fitting loosely and then pressing into place. Trim and fold under the edges and crimp. Chill in refrigerator 30 minutes or in freezer 15 minutes. Preheat the oven to 425°F. Line pie shell with parchment paper or foil and fill with pie weights or dried beans. Bake on lower rack of oven about 12 minutes or until just starting to set. Remove weights and continue to bake 12 to 15 minutes or until lightly golden. Cool on a wire rack 10 minutes. Reduce oven temperature to 350°F.
Meanwhile, to make the pie filling, in a large bowl, whisk together brown sugar and eggs until combined. Add pumpkin, milk, spice and salt and whisk until blended. Pour mixture into pre-baked pie crust. Bake 1 hour or until edges are set and center slightly jiggles. Let cool on a wire rack at least 1 hour before serving.
To make the whipped cream, beat heavy cream on high speed in a large bowl until soft peaks form. Beat in powdered sugar, vanilla and cinnamon. Serve with the pie.
To make your own pumpkin purée, roast a 2 1/2-pound sugar (pie) pumpkin in a 400°F oven for about 1 hour or until a sharp knife easily pierces through pumpkin. Cut pumpkin in half and scoop out seeds. Discard seeds or rinse for roasting. Scoop pumpkin into bowl of a food processor and puree until smooth. Use 1 1/2 cups fresh pumpkin puree instead of canned pumpkin and reduce milk to 2/3 cup.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.