Spiced Pumpkin Pie With Pecan Pastry Crust Recipe
Are you looking for a Spiced Pumpkin Pie With Pecan Pastry Crust recipe that is surely going to conquer your taste buds? It is served as a delicious Dessert. I prepare this Spiced Pumpkin Pie With Pecan Pastry Crust with Pumpkin as the main ingredient. You will be tempted to prepare this Spiced Pumpkin Pie With Pecan Pastry Crust recipe again.
Ingredients
2 1/4 cups all-purpose flour, plus extra for dusting
1/2 cup finely ground pecans, toasted
1 teaspoon salt
1 tablespoon sugar
1/2 cup (1 stick) ice-cold unsalted butter, cut into small pieces
1/2 cup ice-cold solid vegetable shortening
1/3 cup sour cream
2 tablespoons ice water
FILLING
3 1/2 cups or 2 cans (15 ounces each) unsweetened pumpkin puree
7 large eggs, lightly beaten
2/3 cup unsulphured molasses
1/3 cup sugar
1/2 teaspoon salt
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1/2 teaspoon ground allspice
1 teaspoon freshly grated nutmeg
1/2 teaspoon freshly ground pepper
2 cups sour cream
1 cup heavy (whipping) cream
2 tablespoons milk
Sugar for sprinkling
TOPPING
1 cup heavy (whipping) cream
2 tablespoons powdered sugar
2 tablespoons dark rum, or 1 tablespoon pure maple syrup
Directions
TO MAKE THE CRUST Combine the flour, pecans, salt, and sugar in a food processor fitted with the metal blade.
Add the butter and shortening, and pulse until the mixture resembles coarse meal.
Add the sour cream and water, and process for a few seconds, just until a ball of dough begins to form.
Do not overprocess. (To make the dough by hand, place the dry ingredients in a large bowl, and use a pastry blender to cut the butter and shortening into the flour mixture.
Add the sour cream and ice water, and mix just until the dough comes together and forms a mass.) Transfer the dough to a floured work surface, gathering all the loose bits, and form into a disk about 1 inch thick.
Cut the dough into 2 pieces, wrap each piece in plastic wrap, and refrigerate for at least 30 minutes, or overnight.
Have two 9-inch pie pans ready.
On a lightly floured work surface, roll out .1 piece of the dough into a circle about 12 inches in diameter.
Dust the work surface and dough with a little more flour, as necessary, to keep the dough from sticking.
Roll the dough around the rolling pin, lift it over the pie pan, and unroll the dough over the pan.
Adjust to center the dough; then press it into place.
Trim the excess dough by running a knife around the edge of the pan.
Set it aside, leaving it rolled out.
Repeat with the second piece of dough.
Refrigerate the pie crusts while you make the decorative edge pieces.
Use a 1 1/4-inch decorative cookie cutter (such as a leaf, daisy, or star shape) to make cutouts from the dough trimmings.
Reroll the scraps to make more cutouts.
You should have about 30 to 35 dough shapes per pie.
Place in a single layer on a nonstick baking sheet and refrigerate.
TO MAKE THE FILLING In a large mixing bowl, combine the pumpkin, eggs, molasses, sugar, salt, ginger, cinnamon, allspice, nutmeg, and pepper.
Whisk until smooth.
Blend in the sour cream and heavy cream.
Whisk until smooth and no white streaks are visible.
Set aside.
TO ASSEMBLE THE PIES Position a rack in the center of the oven.
Preheat the oven to 350°F Divide the pumpkin filling between the two chilled pie shells.
Use a pastry brush to brush milk along the edge of the pastry.
Overlap the decorative cutouts around the edge of the pastry, pressing gently.
There should be enough to circle each pan.
Brush with milk and sprinkle with sugar.
Bake the pies until the filling just begins to puff at the edges and the center no longer jiggles when gently shaken, about 45 to 50 minutes.
Cool completely.
TO MAKE THE TOPPING Combine the cream, powdered sugar, and rum or maple syrup in a medium bowl.
Use a whisk or electric mixer to whip the cream until soft peaks form.
Add the butter and shortening, and pulse until the mixture resembles coarse meal.
Add the sour cream and water, and process for a few seconds, just until a ball of dough begins to form.
Do not overprocess. (To make the dough by hand, place the dry ingredients in a large bowl, and use a pastry blender to cut the butter and shortening into the flour mixture.
Add the sour cream and ice water, and mix just until the dough comes together and forms a mass.) Transfer the dough to a floured work surface, gathering all the loose bits, and form into a disk about 1 inch thick.
Cut the dough into 2 pieces, wrap each piece in plastic wrap, and refrigerate for at least 30 minutes, or overnight.
Have two 9-inch pie pans ready.
On a lightly floured work surface, roll out .1 piece of the dough into a circle about 12 inches in diameter.
Dust the work surface and dough with a little more flour, as necessary, to keep the dough from sticking.
Roll the dough around the rolling pin, lift it over the pie pan, and unroll the dough over the pan.
Adjust to center the dough; then press it into place.
Trim the excess dough by running a knife around the edge of the pan.
Set it aside, leaving it rolled out.
Repeat with the second piece of dough.
Refrigerate the pie crusts while you make the decorative edge pieces.
Use a 1 1/4-inch decorative cookie cutter (such as a leaf, daisy, or star shape) to make cutouts from the dough trimmings.
Reroll the scraps to make more cutouts.
You should have about 30 to 35 dough shapes per pie.
Place in a single layer on a nonstick baking sheet and refrigerate.
TO MAKE THE FILLING In a large mixing bowl, combine the pumpkin, eggs, molasses, sugar, salt, ginger, cinnamon, allspice, nutmeg, and pepper.
Whisk until smooth.
Blend in the sour cream and heavy cream.
Whisk until smooth and no white streaks are visible.
Set aside.
TO ASSEMBLE THE PIES Position a rack in the center of the oven.
Preheat the oven to 350°F Divide the pumpkin filling between the two chilled pie shells.
Use a pastry brush to brush milk along the edge of the pastry.
Overlap the decorative cutouts around the edge of the pastry, pressing gently.
There should be enough to circle each pan.
Brush with milk and sprinkle with sugar.
Bake the pies until the filling just begins to puff at the edges and the center no longer jiggles when gently shaken, about 45 to 50 minutes.
Cool completely.
TO MAKE THE TOPPING Combine the cream, powdered sugar, and rum or maple syrup in a medium bowl.
Use a whisk or electric mixer to whip the cream until soft peaks form.
