 | | Directions | PIE CRUST:
- Preheat oven to 375° with rack on the bottom 1/3 of the oven.
- Mix flour, sugar and salt in a food processor.
- Add butter, pulse until coarse meal forms.
- Gradually add water starting with 6 tablespoons until moist clumps form.
- Add more water as needed.
- Gather dough into ball, divide in half.
- Flatten into 2 disks and wrap in plastic wrap.
- Chill at least 1 hour or overnight.
- Spray pie plate with non stick cooking spray.
- Roll out dough on floured surface to 13 inch round.
- Transfer to the pie dish.
- Fold edges under and crimp, forming a nice border.
- Line crust with foil and fill with dried beans or prick all over with a fork to prevent puffing.
- Bake for 15 minutes if using foil, then remove foil and beans and bake for 5-7 minutes more until it turns light golden brown.
- Press or prick crust down if it bubbles up.
- If just pricking with a fork before baking, bake 15-20 minutes, until light golden brown.
- Cool 10 minutes either way.
- Reduce oven temperature to 350° and place rack in the center of the oven.
PECAN TOFFEE CRUMBLE:
- Melt 2 tablespoons unsalted butter in skillet.
- Add one cup pecans, 2 tablespoons molasses and 2 teaspoons of water.
- Stir until molasses thickens and starts to coat the nuts, approximately 5 minutes.
- Transfer to a sheet of foil to cool.
- Chop 1/2 cup of these nuts and 1/2 of a toffee bar together in a small bowl and sprinkle over the baked crust.
- Use the rest of the nuts and the other 1/2 of the chopped toffee bar as garnish on top of the cooled pie.
FILLING:
- Mix pumpkin and next 6 ingredients in mixer.
- Add eggs one at a time until mixed through.
- Gradually add milk and sour cream or whipping cream.
- Pour filling into prepared pie crust over the nuts and toffee.
- Bake until edges are puffed and center is set, approximately 1 hour if using whipping cream, 1 1/2 hours if using milk and sour cream.
- Allow to cool completely.
- Garnish with remaining toffee topping and pecans if desired.
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Prep Time: 20 minutes
Cook Time: 1.5 hours
Container: 9 inch deep dish pie plate
Servings: 8
|  | | Ingredients | | | |
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| - | | PIE CRUST: |
| - | | 2 1/2 cups all purpose flour |
| - | | 1 tablespoon sugar |
| - | | 1/2 teaspoon salt |
| - | | 1 cup (2 sticks) chilled, unsalted butter, cut into cubes |
| - | | 8 tablespoons ice water |
| - | | PECAN TOFFEE CRUMBLE: |
| - | | 2 tablespoons unsalted butter |
| - | | 1 cup pecans |
| - | | 2 tablespoons molasses |
| - | | 2 tablespoons water |
| - | | 1 toffee candy bar |
| - | | FILLING: |
| - | | 1 can (15 oz.) pure pumpkin |
| - | | 3/4 cup brown sugar, packed |
| - | | 3/4 teaspoon cinnamon |
| - | | 3/4 teaspoon ground ginger |
| - | | 1/2 teaspoon ground nutmeg or 1/4 teaspoon of fresh grated nutmeg |
| - | | 1/4 teaspoon salt |
| - | | 1 pinch ground cloves |
| - | | 3 large eggs |
| - | | 1 cup milk plus 1/4 cup sour cream or 1 1/4 cup heavy whipping cream |
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