Dessert Pie: Pumpkin Pie with Brown Sugar-Pecan Topping

By SharonE

I'm not a big fan of traditional pumpkin pie but I actually love this version...so creamy and sweet.

Ingredients

• Topping:
• 1/4 cup pecan pieces
• 1/8 cup packed golden brown sugar
• 1/4 tsp. ground cinnamon
• pinch of fine sea salt
• Crust:
• 3 tablespoons packed dark-brown sugar
• 1 1/4 cups all-purpose flour, plus more for dusting
• 1/4 teaspoon coarse salt
• 1 stick cold unsalted butter, cut into small pieces
• 1 large egg yolk, lightly beaten
• 2 tablespoons ice water
• Filling:
• 3/4 cup packed golden brown sugar
• 2 large eggs
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/8 teaspoon nutmeg
• 1/8 teaspoon allspice
• 1 1/2 cup canned pure pumpkin
• 1 cup heavy whipping cream

Details

Servings 8

Preparation

Step 1

Combine all topping ingredients. Using on/off turns, blend to fine crumbs. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.

For crust:
In a food processor, pulse brown sugar and 1/4 cup flour to combine. Add salt and remaining 1 cup flour; pulse to combine. Add butter and pulse just until mixture forms peasize clumps. Add egg yolk and ice water and pulse just until mixture starts to come together. Turn out dough onto a piece of plastic wrap and bring together in plastic to form a disk. Wrap and refrigerate until firm but still pliable, about 30 minutes.
DO AHEAD: Can be made 2 weeks ahead. Wrap each crust in plastic, then foil, and freeze. Thaw in refrigerator overnight before using.

On a lightly floured surface, roll out dough to a 13-inch round. Press into bottom and up sides of a pie pan. Trim edges. Freeze 20 minutes.

Preheat oven to 350 degrees. Position oven rack to bottom third. Line dough with parchment or nonstick foil; fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans. Bake until golden brown around edges, pressing down on crust with back of spoon if bubbles form, about 15 minutes. Let cool completely on a wire rack.

For filling:
Whisk brown sugar, eggs, sea salt, cinnamon, ginger, and cloves in medium bowl. Add pumpkin and cream and whisk until well blended and smooth.

Pour filling into crust. Bake pie until filling is firm, covering crust with foil collar if browning too quickly, about 50-60 minutes.

Sprinkle topping evenly over top of pie. Reduce oven temperature to 325°F; continue to bake pie until filling is set and slightly puffed in center, about 15 minutes longer. Transfer pie to rack and cool completely. DO AHEAD: Can be made 1 day ahead. Tent with foil and chill. Let stand at room temperature 1 hour before serving.