Delicious Pumpkin Walnut Pie Recipe
INGREDIENTS
CRUST
- 2½ cups all-purpose flour
- ½ teaspoon salt
- 1½ sticks (3/4 cup) cold unsalted butter
- ¼ cup cold Crisco shortening
- 4 to 6 tablespoons ice water
Filling
- 2/3 cup golden brown sugar, packed
- ½ cup sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 1½ cups canned solid-packed pumpkin
- 2 tablespoons mild-flavored (light) molasses
- 3 large eggs
- 1 cup whipping cream
TOPPING
- 4 tablespoons butter
- 1 cup chopped walnuts
- 3/4 cup packed brown sugar
Decoration (Optional)
- 1 cup whipping cream plus
- 3 tablespoons powdered sugar
Directions
- For the crust:
- In a food processor, add flour and salt. Pulse to mix.
- Add cold butter and Crisco, which have been cut into small pieces.
- Pulse 6 to 8 times until mixture resembles coarse meal with some small pea-size butter lumps.
- Drizzle 4 tablespoons ice water evenly over mixture and pulse 3 to 4 times more until dough holds together.
- Add more water, 1 tablespoon at a time, until dough holds together.
- Form into 2 balls, and then flatten each into a disc.
- Wrap discs separately in plastic wrap and refrigerate at least 1 hour.
- On a lightly floured surface with a lightly floured rolling pin, roll out one piece of dough into a 10-inch round (about ½ inch thick).
- Fit a 9-inch pie plate with one piece of dough and flute edges. Refrigerate (or freeze) while preparing filling. Reserve 2nd piece of dough for another time by freezing it.
- For the filling:
- Place baking sheet in oven and preheat to 450°F.
- Whisk brown sugar, sugar, flour, salt, cinnamon, allspice, cloves, and ginger together in large bowl to blend .
- Whisk in pumpkin, molasses, eggs, and whipping cream. Pour mixture into frozen crust.
- Place pie on preheated baking sheet in oven. Bake 10 minutes. Reduce heat to 325°F and bake until sides puff and center is just set, about 40 minutes.
- Cool completely. Preheat broiler. Prepare Walnut Crunch topping.
- For the walnut crunch topping:
- In a small saucepan, over low heat, melt butter.
- Stir in walnuts and brown sugar and mix until thoroughly combined.
- Spoon evenly over pie.
- Broil pie 3 minutes, 5 to 7 inches from broiler, or until topping is golden and sugar dissolves.
- Cool pie again on wire rack.
- For optional decoration:
- In a small bowl, beat heavy whipping cream and powdered sugar with electric mixer until stiff peaks form.
- Pipe around edge of cooled pie.
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