Spiced Pumpkin Custard Pie

By carvalhohm

Ingredients

• FILLING:
• 3/4 cup chopped Pecans, toasted
• 1 cup plus 2 tablespoons all-purpose flour
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 7 tablespoons shortening
• 2 tablespoons plus 1 teaspoon ice water
• 2 eggs
• 3/4 cup sugar
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground allspice
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 can (15 ounces) solid-pack pumpkin
• 1 can (12 ounces) evaporated milk
• Whipped cream, optional
• Additional ground cinnamon, optional

Preparation

Step 1

Place pecans in food processor; cover and process until finely ground. In large bowl, combine pecans, flour, ginger and salt. Cut in shortening until mixture is crumbly. Gradually add water, tossing with fork until dough forms ball. Press dough onto bottom and up sides of ungreased 9-in. pie plate.

For filling, in large bowl, beat eggs, sugar, spices and salt until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust.

Bake at 400° for 40-45 minutes or until knife inserted near center comes out clean. Cover edges with foil during last 15 minutes to prevent overbrowning if necessary. Cool on wire rack. Garnish with whipped cream and additional cinnamon if desired. Refrigerate leftovers.