Pumpkin Pie with Pecan Crumble Topping

Pumpkin Pie with Pecan Crumble Topping
Serves 8
You can find Chef Chelsea’s holiday pie in the deli case or make your own. Serves 8.
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  1. 1/2 cups All Purpose Flour
  2. 1/2 cup cold, cubed Butter
  3. 1 lb. Pumpkin Puree,
  4. 1 cup Half & Half,
  5. 1/2 tsp. Nutmeg,
  6. 1/2 tsp. Salt,
  7. 3/4 cup Brown Sugar,
  8. 2 large Eggs
  9. 1 Egg Yolk
  10. 4 Tbsp. Butter,
  11. ¼ cup Brown Sugar,
  12. ½ cup Flour, and
  13. ½ cup Pecan Halves
  1. Pie Shell: Mix 2 1/2 cups All Purpose Flour and 1/2 cup cold, cubed Butter in a mixer with the paddle attachment on medium high for 2-3 minutes or until peas sized pieces form. Add 3/4 cup cold Water and mix until the dough just comes together. Gently gather the dough without overworking it and form into a disk. Roll out, put into a pie shell and crimp the edges. Line pie shell with parchment, fill with pie weights or baking beans and blind bake at 350◦ for 20 minutes.
  2. Filling: Mix together 1 lb. Pumpkin Puree, 1 cup Half & Half, 1/2 tsp. Nutmeg, 1/2 tsp. Salt, 3/4 cup Brown Sugar, 2 large Eggs & 1 Egg Yolk. Pour mixture into the prebaked pie shell.
  3. Pecan Crumble Topping: Combine until crumbly 4 Tbsp. Butter, ¼ cup Brown Sugar, ½ cup Flour, and ½ cup Pecan Halves. Sprinkle over the top of the pie. Bake at 350°F for 35-40 minutes until the center is set.
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