PUMPKIN-PECAN PIE

By curly

Ingredients

• 2 2 2 cups chopped pecans
• 1/4 1/4 2 cups plus 2 Tbsps packed light brown sugar
• 3 3 3 Tbsps unsalted butter, melted
• 1 1/3 1 1/3 1/3 cups canned solid-pack pumpkin
• 1 1/2 1 1/2 1/2 tsps ground ginger
• 1 1/2 1 1/2 1/2 tsps ground cinnamon
• 1 1 1 tsp ground allspice
• 3 3 3 eggs, slightly beaten
• 1/3 1/3 1/3 cup unsulphured molasses
• 2 2 2 Tbsps granulated sugar
• 1 1 1 cup sour cream
• 1/2 1/2 1/2 cup heavy cream
• Whipped cream, as accompaniment
• 10-inch PASTRY - Makes a single 10-inch crust
• 1 1/4 1 1/4 1/4 cups all-purpose flour
• 1/4 1/4 1/4 tsp baking powder
• 1/4 1/4 1/4 tsp salt
• 6 6 6 Tbsps cold butter, cut into small pieces
• 2 2 2 Tbsps vegetable shortening
• 1 1 1 egg, lightly beaten

Preparation

Step 1

Preheat the oven to 350 degrees. In a medium bowl, toss together the pecans, brown sugar and melted butter; set aside.

In a large bowl, combine the pumpkin, ginger, cinnamon, allspice and eggs. Whisk to blend well. Mix in the molasses, granulated sugar, sour cream and heavy cream until thoroughly blended.

Roll out the Flaky Pastry to a 12-inch circle about 1/8 inch thick. Fit the dough loosely into a 10-inch pie dish, preferably glass. Trim the edge, leaving an extra ½ inch all around. Fold the edge under itself and flute if desired. Pour in the pumpkin filling and bake for 15 minutes. Sprinkle the reserved pecan mixture evenly over the pie and bake for about 30 minutes longer, until the top is brown and crusty and the filling is set. Let the pie cool for at least 2 hours before serving, with a bowl of whipped cream on the side. (The pie can be made up to 6 hours in advance and refrigerated).