Categories: Dessert, Pie, Pumpkin

Ingredients

• • 2 (9-inch) deep dish pie crusts
• Topping:
• • 1/2 cup (1 stick) butter, room temperature
• • 1 cup all purpose flour
• • 2/3 cup packed brown sugar
• • 1 cup chopped pecans or walnuts
• • 1 tsp cinnamon
• • 1 tsp vanilla extract
• Filling:
• • 1 1/2 cups packed dark brown sugar
• • 1 tsp salt
• • 2 tsp cinnamon
• • 1 tsp ginger
• • 1/2 tsp clove
• • 1/2 tsp allspice
• • 4 eggs
• • 2 egg yolks
• • 2 tsp finely grated orange rind
• • 1 (29 oz) can pure pumpkin (not pie filling)
• • 2 (12oz) cans evaporated milk

Directions

1. Preheat oven to 425°F.

2. To “blind bake” pie crusts, place parchments paper in the bottom of pie crusts. Place pie weights or dried beans on top of paper. Place in oven and bake 10-15 minutes, until firm. Remove from oven; remove weights and paper. Return crusts to oven and bake 5 minutes longer, until light golden. Let cool 5 minutes before adding filling.

3. Combine all topping ingredients in a small bowl; mix with a fork until crumbly. Set aside.

4. Combine all filling ingredients in a large bowl. Whisk well. Pour into pie crusts.

5. Bake pies 15 minutes. Reduce oven temperature to 350°F and continue baking 30 minutes. Remove from oven and sprinkle on topping. Return to oven and bake 15 minutes longer or until a knife inserted into the center comes out clean. If fluted edges of crusts begin to brown too much, place foil rings or metal pie crust shields over edges during last 15 minutes of baking.

Email to a friend | Print this recipe | Back