BEST PUMPKIN PIES (2 PIES)

By curly

Ingredients

• Topping:
• 2 (9-inch) deep-dish pie crusts
• 1/2 cup (1 stick) butter, room temperature
• 1 cup all-purpose flour
• 2/3 cup packed brown sugar
• 1 cup chopped pecans or walnuts
• 1 tsp cinnamon
• 1 tsp vanilla extract
• Filling:
• 1-1/2 cups packed dark brown sugar
• 1 tsp salt
• 2 tsps cinnamon
• 1 tsp ginger
• 1/2 tsp allspice
• 1/2 tsp ground cloves
• 4 eggs
• 2 egg yolks
• 2 tsps finely grated orange rind
• 1 (29 oz) can pure pumpkin
• 2 (12-oz) cans evaporated milk

Preparation

Step 1

Preheat oven to 425

Combine all topping ingredients in a small bowl; mix with a fork until crumbly. Set aside.

Combine all filling ingredients in a large bowl. Whisk well. Pour into pie crusts.

Bake pies 15 minutes. Reduce oven temperature to 350 degrees and continue baking 30 minutes. Remove from oven and sprinkle on topping. Return to oven and bake 15 minutes or until a knife inserted into the center comes out clean. If fluted edges of crusts begin to brown too much, place foil rings or metal pie crust shields over edges during last 15 minutes of baking.