Pumpkin Pie with Crunchy Pecan and Walnut Topping
CHEF JACQUES TORRES INGREDIENTS For the Piecrust: 1 cup all-purpose flour 1/2 teaspoon salt 1/3 cup chilled vegetable shortening For the Filling: 2 cups pureed
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cruisescoop.com.
Cooking tools:
- Food processor
- Pastry cutter
- Rolling pin
- Pie dish
- Hand mixer
- Cooling rack
- Oven
- Refrigerator
- Freezer
- Mixing bowl
- Whisk
- Fork
- Chef's knife
- Measuring cup
- Measuring spoon
- Plastic wrap
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup chilled vegetable shortening
- 2 cups pureed pumpkin, canned or fresh made
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 (13-ounce) can evaporated milk
- 3 tablespoons unsalted butter or margarine, at room temperature
- 2/3 cup packed light brown sugar
- 1/3 cup coarsely chopped pecans
- 1/3 cup coarsely chopped walnuts
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