A beautiful shiny pumpkin pie with a delicate nutty crust. Served with fresh whipped cream. Perfect fall or thanksgiving day dessert.
1 cup all purpose flour
1/2 cup finely chopped pecans
1/4 cup firmly packed light or dark brown sugar
1/4 cup + 2 Tablespoons butter, melted
1/2 teaspoon ground cinnamon
1/4 cup finely chopped pecans
1-16oz can pumpkin puree-*tested Libby's
1-14 oz can sweetened condensed milk
2 eggs, beaten
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger and nutmeg
1/4 teaspoon salt
Prepare 9 " glass pie plate. Do not spray pan. Set aside.
Melt butter in microwave on high for 40 seconds or until melted
Mix flour, pecans brown sugar and cinnamon with melted butter in bowl. Toss to coat.
Form crust by pressing mixture into glass pie plate. Form pie edges with fingers.
Bake at 425 for 7 minutes. Remove from oven, set aside until filling is prepared.
Reduce oven to 350 degrees. Prepare filling. Combine all ingredients in large bowl until smooth and blended. Pour into partially baked spice nut crust.
Bake at 350 for 50-55 minutes or until center of pie is done. Pie will have a shiny top and no cracks due to condensed milk. Remove from oven, let cool before serving.
Serve with whipped cream, edible acorns and maple leaves if desired.
Topping option: Praline Almond or Pecan topping crumble.
Praline Almond Topping: 2 tablespoons packed dark brown sugar, 1 egg, 2 tablespoons dark corn syrup,1 tablespoon butter, melted, and 1 cup toasted chopped almonds or pecans. Combine all ingredients, stir well. Spoon topping evenly over baked pie, then bake an additional 15 minutes to brown.