Cooking Lesson #157 Pumpkin-Pecan Pie... Plus, Ed’s Perfect Pie Crust

The 2020 Holidays Recipe Collection

 How you doin’? Are you in a quandary? Do you want to bake a pumpkin pie or pecan pie for Thanksgiving? Do you want to make both? Decisions, decisions, decisions! What’s a person to do?
 
With this recipe you can have the best of both worlds and please everyone seated at the dinner table. This recipe offers a little bit of each—a wonderful custardy pumpkin base crown with baked golden pecans. Sprinkle a little granulate sugar on top of the pecans just when you put the pie in the oven.
 
If you don’t have a favorite pie crust curst recipe, use mine—it’s perfect!
 
Prep time:  15 minutes, plus the crust time
Bake time:  50 minutes
Cool time:  60 minutes
Yield:  One 9” Pie / 6 to 8 servings
 
Ingredients
1-1/2 cups canned pumpkin puree (not canned pie filling)
3/4 cup granulated sugar
1/2 teaspoon kosher salt
1 teaspoon ground ginger
1-1/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
3 large eggs, slightly beaten
1-1/4 cups milk
2/3 cup evaporated milk
1-1/2 cups pecan halves
1 tablespoon granulated sugar
1 9-Inch unbaked pastry shell (see recipe below)
 
Directions

1. Preheat your oven to 400⁰F. 
2. Thoroughly combine the pumpkin, sugar, salt and the spices. 
3. Blend in the beaten eggs, milk and evaporated milk. 
4. Pour into the unbaked pastry shell (have edges crimped high because amount of filling is generous). 
5. Artfully arrange the pecan halves carefully on top of filling.
6. Sprinkle the pecans with a tablespoon of granulated sugar.
7. Bake the pie for 50 minutes or until knife inserted halfway between center and outside edge comes out clean. 
8. Cool before serving.

ChefSecret:  At this time of year, you can usually find a Pumpkin Pie spice already premixed in the spice section of your supermarket. Just use 1 tablespoon of the premix and forget the rest of the spices listed above.
 
                                                    Ed’s Perfect Pie Crust
                              © Ed Engoron, Choclatique-150 simply Elegant Desserts, Running Press, 2011
 
Prep time: 10 minutes
Yield: Makes One 9-Inch Double-Crust Pie (enough for two single-crusted pies)
 
Ingredients
2-1/2 cups all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
1/4 pound (1 stick) cold unsalted butter, cut in 1/2-inch pieces
1/4 cup cold vegetable shortening, cut in 1/2-inch pieces (for an extra flaky crust you can use lard)
2 tablespoons fresh lemon juice
1/4 cup plus 2 tablespoons very cold water
 
Directions

1. Put the flour, sugar, and salt in a food processor; pulse briefly to combine.
2. Add the butter and shortening; pulse just until coarse crumbs form, about 30 seconds.
3. Add the lemon juice and water. Pulse just until moist crumbs form.
4. Turn the dough onto a work surface and gently shape it into two equal disks about 4 or 5 inches in diameter.
5. Wrap in plastic and refrigerate at least 1 hour of up to 1 day.
6. For a one-crust pie:
7. Roll one disk of dough between two large pieces of lightly floured parchment. 
8. Roll into a 14-inch-diameter round that’s 1/8 inch thick. Remove the top sheet of parchment. 
9. Gently roll the dough around the pin and position the pin over the pie pan. 
10. Unroll, gently easing the dough into the pan. Gently but firmly press the dough against the sides and bottom, taking care not to pull or stretch. 
11. With scissors, trim the edge of the dough, leaving a 3/4-inch margin from the outer edge of the pan. Tuck this dough under to shape a high edge crust that rests on top of the rim. Pinch and crimp.

Covid-19 Quip of the Day:  “My husband purchased a world map and then gave me a dart and said, “Throw this and wherever it lands—that’s where I’m taking you when this pandemic ends.” Turns out, we’re spending two weeks behind the fridge. I’ve got to learn to get better at darts!”
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Here is wishing you the very best for the upcoming holidays. To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind welcoming in the holiday season. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

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                                            ©Perspectives/The Consulting Group, Inc., 2020

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