- 8
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:
- 2 1/4 cups all purpose flour
- 1/4 cup sugar
- 1/4 teaspoon fine sea salt
- 1 cup (2 sticks) chilled unsalted butter, cut into 1/4-inch cubes
- 1/4 cup (or more) 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
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:
Combine first 3 ingredients in heavy-duty stand mixer fitted with paddle attachment. Blend on low speed. Add butter; mix on low speed until mixture is crumbly. Sprinkle with 1/4 cup ice water; mix until dough clings to paddle, adding more ice water by teaspoonfuls if dough is dry. Gather dough together. For two 12-inch round crusts, divide dough in half; flatten each into disk. Roll out each dough disk on floured surface to 12-inch round. For two 14x10-inch oval crusts, divide dough in half; flatten each into oval. Roll out each on floured surface to 14x10-inch oval. DO AHEAD: Can be made 2 weeks ahead. Wrap each crust in plastic, then foil, and freeze. Thaw in refrigerator overnight before using.
Position oven rack in bottom third of oven; preheat to 350°F. Transfer crust to 9-inch-diameter glass pie dish. Fold edges under and crimp decoratively. Freeze crust 20 minutes.
Line crust with nonstick foil and fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Gently remove foil and beans. Return crust to oven and bake until partially cooked and golden brown around edges, pressing down on crust with back of spoon if bubbles form, about 15 minutes. Cool crust on rack. Maintain oven temperature.
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.